Begin by breaking up your cold jasmine rice to eliminate clumps and ensure even frying. Spread the rice out evenly on a baking sheet for about 5 minutes to dry further.

In a large skillet, heat 3 tablespoons of neutral oil over medium-high heat. Once the oil is shimmering, add the rice, pressing down with a spatula to form a crust. Cook for 4-5 minutes until golden and crispy; flip and cook for another 3-4 minutes.

While your rice is frying, create the peanut-chili dressing. In a bowl, whisk together ¼ cup of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of chili garlic sauce, and 1 tablespoon of maple syrup. Gradually stir in warm water until smooth.

In a large salad bowl, combine the shredded cabbage, cucumber, carrot, and green onions. Mix gently to distribute colors and textures evenly.

Once the rice is crispy, gently fold it into the bowl with mixed vegetables and drizzle the dressing over the top. Toss gently and serve immediately, finishing with cilantro and sesame seeds.