Preheat the oven to 400°F (200°C). On a baking tray lined with baking paper, combine the cooked rice and chili oil. Spread into a thin layer and bake for 30 minutes, stirring halfway. Once cooled, crush the rice with a jar to avoid clumps.

Prepare the mushrooms by separating the caps and stems of the king oyster mushrooms, slicing the caps, and shredding the stems. Chop the base of the shimeji mushrooms.

In a large lidded container, combine ½ tbsp gochujang, 2 tsp tamari, ½ tbsp maple syrup, and 1 tsp rice vinegar. Add the mushrooms, close the lid, and shake to coat.

In a large pan over medium heat, add the mushrooms and cook for about 10 minutes. Once they release juices, add sesame oil and cook for 2 minutes without stirring. Stir and leave for another 2 minutes to brown further.

In a small blender, combine peanut butter, ginger, garlic, lime juice, tamari, maple syrup, dairy-free milk, and gochujang. Blend until smooth, or mince ginger and garlic and whisk together with the other ingredients.

In two bowls, divide the edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice. Drizzle with peanut sauce and serve.