Spread cooked and cooled rice in a thin layer on a baking sheet and let it dry for 10-15 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add rice in an even layer and cook undisturbed for 3-4 minutes until the bottom becomes golden and crispy.
Stir the rice and continue cooking for 2-3 minutes more until you have a mix of crispy and tender grains. Remove from heat and let cool for 5 minutes.
While rice cools, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and toasted sesame oil in a small bowl to make the dressing.
In a large mixing bowl, combine the crispy rice, diced cucumber, shredded carrots, sliced bell pepper, and green onions.
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Fold in the chopped cilantro and mint leaves (if using) right before serving.
Sprinkle with toasted sesame seeds and optional toppings like chopped peanuts or crispy fried shallots.
Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
Serve immediately while the rice still has its crispy texture, or chill for 15 minutes for a refreshing cold salad.
