Start with the rice. You can use leftover rice if you have it, or cook it according to the packet instructions. Once cooked, spread it out and let it cool completely — this is key for getting it crispy later.
Add the cooled rice to a lined baking tin. Sprinkle over the seasoning and mix directly in the tin until all the grains are evenly coated.
Bake at 200°C (392°F) for 15–20 minutes, stirring once if needed, until the rice is golden and crisp.
Remove the tray from the oven and let the rice cool while you prepare the rest of the salad. It will crisp up even more as it cools.
Add all the dressing ingredients to a bowl or jar and mix well until smooth and combined. Set aside.
Assemble the salad by adding all the salad ingredients to a large bowl. Top with the crispy rice, drizzle over the dressing, mix gently and enjoy straight away while the rice is still crunchy
