Cook your rice, unless you're using leftover rice. For fresh rice, add ½ cup of rice to a small pot with 1 cup of water. Heat on high until foamy bubbles appear. Cover, reduce heat to low, and cook for 12 minutes. Afterward, remove from heat and let it sit, still covered, for another 10 minutes to steam. Fluff with a fork and spread onto a parchment-lined tray. Chill in the fridge for at least 10 minutes.

Preheat your oven to 400°F (200°C). If using leftover rice, place it on a parchment-lined tray. If using fresh rice, take it from the fridge. Mix in 1 tablespoon of soy sauce, sesame oil, and chili oil. Spread the rice in a thin layer and bake for 25-30 minutes until crispy. Check at 15 and 20 minutes to prevent burning.

In a bowl or jar, combine ½ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, and 1 tablespoon of sweet chili jam. Mix with a fork to combine into a thick paste, then slowly add ½ cup of water while mixing until you have a creamy dressing.

Once your rice is golden and crispy, remove it from the oven. In a large mixing or serving bowl, add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the peanuts, sesame seeds, and scallions. Top with the crispy rice, then drizzle half of the dressing over it. Mix well, then serve with extra dressing and remaining peanuts on top.