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Bake the cooked white rice with 2 ½ tbsp olive oil and 2 tbsp chili garlic sauce at 400F for 30-40 minutes to make it crispy.
In a large bowl, combine the shredded cabbage, sliced red bell pepper, halved and sliced cucumber, chopped cilantro, chopped green onion, cubed avocado, edamame beans, grated carrots, crushed peanuts, and fried onion.
For the dressing, whisk together the soy sauce, rice vinegar, 1 ½ tbsp olive oil, 2 tsp sesame oil, brown sugar, lime juice, grated garlic, and grated ginger.
Pour the dressing over the salad and toss to combine.