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Toss the cooled cooked rice in a bowl with the red curry paste.
Heat a pan to medium heat, add the avocado oil and fry the rice until golden brown and crispy.
Remove from pan and let cool in a sheet pan.
Toss together the cabbage, lettuce, spinach and cilantro.
Layer on the edamame, bell pepper, cashews, carrots, mango, green onions, red onions, shredded chicken or tofu, crispy rice and drizzle with dressing.
Squeeze with lime.
Toss to combine and dig in!