Begin by breaking up any clumps in your day-old jasmine rice, spreading it out on a baking sheet to dry slightly.

Preheat a large skillet over medium-high heat and add enough neutral oil to coat the bottom evenly (approximately 2 tablespoons).

Once the oil is shimmering, carefully add the rice in an even layer, pressing it down gently with a spatula. Cook the rice undisturbed for about 4 to 5 minutes, until the bottom develops a golden, crispy crust.

Stir the rice gently and again press it down. Continue cooking for another 3 to 4 minutes, stirring occasionally, until the rice is evenly crispy throughout.

Transfer the crispy rice to a plate to cool slightly while you prepare the dressing.

In a medium bowl, whisk together the natural peanut butter, soy sauce, rice vinegar, chili garlic sauce, and maple syrup. Gradually add warm water, mixing until the dressing reaches a pourable consistency.

In a large mixing bowl, toss together the sliced purple cabbage, cucumber, grated carrot, and thinly sliced green onions. Gently fold in the warm crispy rice.

Drizzle the peanut-chili dressing over the salad and toss gently to coat. Serve immediately, garnished with cilantro leaves and toasted sesame seeds.