In a large mixing bowl, combine shelled edamame, diced ripe avocado, chopped English cucumber, diced red bell pepper, and sliced spring onions. Add freshly chopped coriander and dill for added flavor. Gently toss the vegetables together until well mixed.

Preheat your oven to 425°F (220°C). Spread the cold, leftover cooked jasmine rice evenly on a baking tray lined with parchment paper. Drizzle with chili oil and soy sauce, then use a spatula to mix thoroughly, ensuring every grain is coated. Bake for about 20 minutes, stirring halfway through, until the rice is golden brown and crispy.

In a separate bowl, whisk together creamy peanut butter, minced garlic cloves, Sriracha (if using), rice vinegar, soy sauce, and water until the mixture is smooth and cohesive. Adjust the consistency by adding more water if needed.

Once the crispy rice is ready, carefully pour the dressing over the vegetable mixture and gently toss to combine, ensuring everything is well coated. Top your salad with the beautifully crispy rice and crushed peanuts before serving immediately for the best texture and flavor.