Ingredients

Method

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Line a baking sheet with parchment paper.

3. 3

   In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.

4. 4

   Spread the rice mixture evenly on the prepared baking sheet.

5. 5

   Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.

6. 6

   Once crispy and golden, remove from the oven and let cool. This can be done ahead of time.

7. 7

   Chop all your vegetables and place them in a large bowl.

8. 8

   Add the edamame and diced avocado to the bowl.

9. 9

   In a small bowl, combine the ingredients for the dressing: soy sauce, seasoned rice vinegar, 2 tablespoons of oil, brown sugar, the juice of half a lime, and one grated garlic clove.

10. 10

    Whisk together until well mixed.

11. 11

    Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.

12. 12

    Pour the dressing over the salad and toss to combine.

13. 13

    Serve immediately and enjoy!