Preheat your oven or air fryer to 400°F. In a large mixing bowl, combine day-old jasmine rice, sesame oil, soy sauce, and chili crisp. Toss the rice to ensure it is well-coated.

Spread the seasoned rice in a thin, even layer on a lined baking tray. Bake for 40 minutes or air fry for 16-18 minutes, avoiding stirring to maintain clumps.

While the rice is baking, whisk together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili crisp in a separate bowl until smooth and creamy.

Once the rice is crisp, remove from heat and cool slightly. In a serving bowl, mix crispy rice with fresh vegetables for a colorful crunch.

Gently toss everything without breaking the crispy rice clumps. Sprinkle toasted sesame seeds over the salad and serve.