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Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Combine the cooked white rice and chili paste.
Spread the rice mixture evenly on the prepared baking sheet.
Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
Once crispy and golden, remove from the oven and let cool.
Chop all your vegetables and place them in a large bowl.
Add the edamame and diced avocado to the bowl.
In a small bowl, combine the soy sauce, seasoned rice vinegar, oil, brown sugar, lime, and garlic. Whisk together until well mixed.
Add the cooled crispy rice to the bowl with the vegetables.
Pour the dressing over the salad and toss to combine.
Serve immediately and enjoy!