Preheat the oven to 200 C and line a baking tray with baking paper. Mix the cooled rice with soy sauce, chilli crisp oil and sesame oil until coated, then spread it out evenly and bake for 30 to 40 minutes, tossing halfway through, until golden brown and crispy. Set aside.

450 g cooked jasmine rice 3 tsp soy sauce 1 tbsp chilli crisp oil 1 tbsp sesame oil 50 ml sweet chilli sauce