Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Combine cooked white rice and chili paste
Spread rice mixture evenly on prepared baking sheet
Bake for about 40 minutes, tossing every 10 minutes until crispy and golden
Remove from oven and let cool
Chop all vegetables and place in a large bowl
Add edamame and diced avocado to the bowl
In a small bowl, combine soy sauce, rice vinegar, oil, brown sugar, lime, and garlic clove
Whisk dressing ingredients until well mixed
Add cooled crispy rice to the bowl with vegetables
Pour dressing over salad and toss to combine
Serve immediately
