Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the cooked rice, chili paste, and oil. Stir well until evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 40 minutes, tossing every 10 minutes with a spatula to ensure even browning. Remove when the rice is golden and crisp. Let cool completely.

Dice the cucumbers, chop the herbs, and slice the scallions. Add them to a large salad bowl along with the edamame and diced avocado.

In a small bowl, whisk together the soy sauce, seasoned rice vinegar, oil, brown sugar, lime juice, and garlic until well combined.

When ready to serve, add the cooled crispy rice and peanuts (or sesame seeds) to the bowl of vegetables. Pour the dressing over the top and toss gently to combine. Serve immediately.