Mix rice, egg, curry paste, and fish sauce together.
Coat the rice grains evenly with the mixture.
Heat oil in a non-stick skillet over medium-high.
Press rice into the pan in a thin layer.
Fry until deep golden brown on both sides.
This takes about 5-7 minutes per side.
Whisk peanut butter, lime, soy, honey, and ginger.
Mix until the dressing is smooth and creamy.
Let rice cool slightly on paper towels.
Break the rice into bite-sized crunchy nuggets.
Combine chicken, cucumber, shallots, and herbs in a bowl.
Add the crispy rice nuggets to the chicken.
Drizzle the peanut dressing over the salad.
Toss gently to combine all the fresh flavors.
Garnish with crushed roasted peanuts before serving.
