For the Crispy Chili Rice

• 2 cups cooked jasmine rice
• 1–2 tbsp chili oil (or neutral oil for less heat)
• 2 tbsp soy sauce

For the Salad Base

• 1 cup shelled edamame (thawed if frozen)
• 1 ripe avocado, diced
• 1 English cucumber, thinly sliced
• 1 red bell pepper, thinly sliced or diced
• 3 spring onions, thinly sliced (white + green parts)
• 1/2 cup fresh coriander (cilantro), chopped
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup crushed peanuts
• Optional: extra chili flakes or Sriracha

For the Peanut-Chili Dressing

• 3 tbsp creamy peanut butter
• 1–3 garlic cloves, minced
• 1–2 tsp Sriracha (optional)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2–4 tbsp water (to thin)