Preheat the oven to 400°F (200°C) fan-forced. To a large baking tray lined with baking paper, combine the cooked rice and chili oil. Spread into a thin layer. Bake for 30 minutes on the middle rack, stirring halfway. Once cooled, crush the rice to avoid large clumps.

Separate the caps and stems of the king oyster mushrooms. Slice the caps and shred 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, stirring to form a paste. Add the mushrooms, close the lid, and shake to coat evenly.

In a large pan over medium heat, cook the mushrooms for about 10 minutes until they release juices. Once dry, add the sesame oil, stir, and cook for 2 minutes without stirring. Stir again and leave undisturbed for another 2 minutes.

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

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