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Preheat your oven to 375°F (190°C).
In a large bowl, mix the cooked rice with red curry paste, oil, and salt until well combined.
Spread the rice mixture evenly on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, stirring halfway through, until the rice becomes crispy and golden.
Remove from the oven and let it cool slightly.
Prepare the Salad:
In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.
In a small bowl, whisk together the ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using).
If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.
Add the crispy rice to the salad bowl with the vegetables and peanuts.
Pour the dressing over the salad and toss well to combine.
Serve immediately and enjoy!