Crispy Rice Salad with Sautéed Shrimp

Boil rice. Preheat oven to 400°F. Once rice is boiled, place in freezer to cool down. Once cooled, add chili oil and olive oil to rice and mix. Spread rice evenly onto a tray and place in the oven for 30 minutes (rice should be golden and crispy). Chop all vegetables for the salad and place into a large bowl. Prep the dressing by adding tamari, coconut aminos, and rice vinegar into a small bowl and mix. Add dressing to the salad, then add roasted cashews on top. When the rice is almost done baking, add garlic and olive oil to a pan, then add in shrimp. Sauté the shrimp at medium/high heat until golden. Once rice is done, sprinkle it into the salad. Serve salad onto your plate and top with sautéed shrimp. Enjoy!