Crisped rice:

1. Spread leftover rice in a thin layer of a baking sheet and freeze for 1.5-2 hrs.
2. Preheat oven on convection or air-fry to 375F. Spray rice with oil and sprinkle a pinch of salt over it. Cook for 15 minutes stirring half way through until lightly browned and crispy. 

Dressing:

1. Combine garlic, mustard, maple syrup, lime juice, lime zest, chili crisp, avocado oil, and salt to a mason jar. Shake vigorously until well combined. 

 Salad:

1. Add sliced serrano peppers to pickling liquid to let sit while preparing remainder of the  components.
2. Rehydrated textured vegetable protein*. Drain excess liquid and combine in a pan on medium heat with 1 tsp chili crip.  Cook until lightly browned.
3. Add sliced cumber to a large bowl with rice vinegar.
4. Add cherry tomatoes, hearts of palm, mint, cilantro, pickled peppers, toasted nuts, and textured vegetable protein to the cumbers with crisped rice and dressing. Stir to combine and serve.