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Preheat the oven to 180°C/350°F (fan forced).
Start with roasting the rice.
Combine the cooked rice with the sesame oil and tamari.
Place on a baking tray lined with baking paper and spread out in a thin layer. Roast for 20 minutes or until the rice is crispy.
Pick the leaves from the stems of all the herbs. Place in a salad bowl with the spring onions and peanuts (or cashews).
Then combine all of the dressing ingredients well (shaking together in a little jar is easiest). Taste and make sure you are happy with the balance between the sweet / salty / sour flavours. If it is too sour you may like to add a little more fish sauce (saltiness) or sweetener.
Dress and toss the salad just prior to serving.
Add any extras as described below.
With optional extras such as meat of choice – other vegetables like snow peas, edamame, capsicum, shredded cabbage, tomatoes, red onion, avocado, cucumber, mango etc.
This is lovely served in a lettuce cup too.
In an airtight container in the fridge. If possible keep the dressing separate until ready to serve.