Place cooled rice on a lined sheet pan, then drizzle with chili crunch, olive oil, sesame oil, and soy sauce.
Toss well, then cook for 35-40 minutes, tossing the rice every 15 minutes.
It’s ready when the rice is dark brown and crispy!
Pan-sear slices of halloumi cheese for a couple minutes per side, until browned.
Combine all remaining salad ingredients together in a large bowl.
Drizzle some of the creamy Caesar salad dressing on top.
Give the salad a good toss to evenly coat.
The crispy rice adds texture in every bite!