In a large bowl, combine edamame, diced avocado, sliced cucumber, chopped red bell pepper, sliced spring onions, and fresh coriander and dill. Toss together.

Preheat your oven to 425°F (220°C). Spread the cooked rice on a baking tray, drizzle with chili oil and soy sauce, mix, and bake for 20 minutes, stirring at 10 and 15 minutes.

In a small bowl, whisk together peanut butter, minced garlic, sriracha, rice vinegar, soy sauce, and water until smooth and creamy.

Once the rice is crispy, pour the dressing over the salad mixture and gently add the crispy rice. Toss everything together until well combined.

Serve immediately to maintain the crunchy texture of the fried rice.