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Preheat oven to 200C.
Cook and cool rice on a tray lined with baking paper in the fridge. If using microwave rice, don't heat it up simply spread on a tray.
Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray.
Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning.
Meanwhile place chicken in a small baking dish. Marinate with hoisin, soy, sesame oil, chopped garlic and pepper. Bake for 30 minutes along with the rice.
Remove chicken once cooked and thinly slice it.
Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot.
Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved.
Assemble salad once the rice has cooled. Add salads, toasted almonds, chicken and rice. Add dressing as desired. Toss to coat.
Best served straight away once the dressing is added!