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Put the oil in a frying pan on a medium heat, then tip in the cold rice and press down with the back of a spatula so it covers the base of the pan.
Leave to cook for eight to 10 minutes, until the bottom is golden and crisp.
Meanwhile, make the dressing: lightly bash the peanuts in a mortar, then stir in the tamari, vinegar, maple syrup, chilli and spring onion whites.
Break up the crisp rice into rough chunks, pour in the dressing, toss until well coated, then take off the heat.
Fold through the cucumber and spring onion greens, then serve warm scattered with the mint and any extra chilli or peanuts.