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Preheat oven to 400°F
Toss cooked white rice with 2 ½ tbsp olive oil and chili garlic sauce
Bake rice mixture for 30-40 minutes until crispy
While rice bakes, prepare all vegetables: shred cabbage, slice bell pepper and cucumber, chop cilantro and green onion, cube avocado, grate carrots
In a bowl, whisk together soy sauce, rice vinegar, 1 ½ tbsp olive oil, sesame oil, brown sugar, lime juice, grated garlic, and grated ginger to make dressing
Once rice is crispy, remove from oven and let cool slightly
In a large bowl, combine shredded cabbage, bell pepper, cucumber, cilantro, green onion, avocado, edamame beans, and carrots
Add crispy rice to the vegetable mixture
Pour dressing over salad and toss well to combine
Top with crushed peanuts and fried onion before serving