Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine cooled pre-cooked rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, and the juice of half a lime.

Spread the seasoned rice mixture onto a baking sheet and bake for about 25-35 minutes, stirring halfway through.

While the rice is baking, chop the mini cucumbers, avocados, red bell pepper, green onions, and red cabbage into bite-sized pieces and combine with peanuts, edamame, basil, and cilantro.

For the dressing, blend together peanut butter, olive oil, rice vinegar, minced garlic, juice of the other half of lime, toasted sesame oil, soy sauce, maple syrup, and grated ginger until smooth.

Remove the rice from the oven and let it cool slightly before adding it to the bowl of chopped vegetables. Drizzle with dressing and toss to combine.

Serve fresh or store in an airtight container in the fridge for 3-5 days.