Break up cold rice with hands. Toss with turmeric powder and salt until evenly yellow.

Heat neutral oil and sesame oil in a large skillet over medium-high heat.

Add rice to the pan and press down firmly with a spatula to create a flat layer. Do not stir.

Cook undisturbed for 5-8 minutes until the bottom is deep golden brown and crispy.

While rice cooks, whisk together peanut butter, Sriracha, soy sauce, lime juice, maple syrup, and enough warm water to reach drizzling consistency.

Slice cabbage, cucumber, and bell peppers.

Remove rice from heat. Break into chunks or flip onto a plate.

Assemble bowl with crispy rice at the bottom, topped with veggies.

Drizzle generously with peanut sauce and garnish with green onions and sesame seeds.