To make the crispy rice: Line the inside of a small bowl with a paper towel and set it aside. Add the oil to a small sauce pot and place it over high heat. Once it’s hot, add the cooked rice and stir. Let it fry until it’s crispy, about 5 minutes. Use a slotted spoon to remove it from the oil and place it in the towel-lined bowl. Once the oil has drained a bit, remove the towel and add the pinch of cayenne, a sprinkle of salt and pepper, and mix. Set aside.
To prepare the oranges: Slice about ½-inch off both ends of the oranges. Then, standing the oranges on one of their bases, use a paring knife to carefully cut between the pith and flesh, moving the knife downwards and following the curve of the fruit. Continue this all the way around the oranges. To remove the segments, cut into each one, just inside its membrane. When you’re done removing the segments, you’ll be left with some of the flesh still attached to the membranes. Do not throw this away, as it will be used in the dressing. Add the orange segments to a large mixing or serving bowl.
Add the shallots, cranberries, crispy rice and the snow pea shoots to the bowl, and gently toss all of the ingredients together.