Preheat oven to 425°F. In medium bowl, combine rice, curry paste, 2 tsp olive oil, ¼ tsp salt, and a pinch of pepper. Set aside. On one half of baking sheet, combine Brussels sprouts, 1 tsp olive oil, ¼ tsp salt, and a pinch of pepper. Roast, cut side down, for 5 minutes. Spread rice in even layer on other half of baking sheet and continue to roast until Brussels sprouts are tender and rice is crispy, 8 to 12 minutes.

In large bowl, whisk together ginger, garlic, sugar, lime juice, lime zest, just half the chili garlic sauce, vinegar, 1 tbsp water, 1 tbsp olive oil, and a pinch of salt and pepper. (TIP: Add more chili garlic sauce if you prefer more spice.)

Add roasted Brussels sprouts, cucumbers, mixed greens, and scallion to bowl with dressing and toss to coat. Divide salad between bowls and sprinkle with crispy rice and peanuts. Enjoy!

You can also roast Brussels sprouts in air-fryer at 375°F for 6 to 8 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.