Crispy Rice Salad

Heat a large pan over medium heat and add the olive oil.

Add the cooked rice to the pan and press it down to form an even layer. Cook until the bottom is crispy and golden brown.

While the rice is cooking, prepare the vegetables by chopping the cucumber, grating the carrot, and chopping the red bell pepper.

Slice the green onions and set aside.

In a small bowl, mix together the soy sauce and lime juice to make the dressing.

Once the rice is crispy, remove it from the pan and place it in a large mixing bowl. Add the prepared vegetables and green onions.

Pour the dressing over the salad and toss everything together until well combined.

Garnish with toasted sesame seeds before serving.