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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
In a large bowl, combine cooked rice, chili paste, and 3 tbsp vegetable oil and mix well
Spread rice mixture evenly on prepared baking sheet
Bake for about 40 minutes, tossing every 10 minutes until crispy and golden, then let cool
Chop all vegetables and place in a large bowl with edamame and diced avocado
In a small bowl, combine soy sauce, rice vinegar, 2 tbsp oil, brown sugar, lime, and garlic clove and whisk until well mixed
Add cooled crispy rice and chopped peanuts to the vegetable bowl
Pour dressing over salad and toss to combine
Serve immediately, adding avocado, crispy rice, and peanuts just before serving if preparing ahead