Crispy Rice Salad

Salad:   

2 cups cooked and cooled brown rice

2 tablespoons vegetable oil

1 teaspoon kosher salt

2 Persian cucumbers, quartered and sliced

3 green onions, thinly sliced

1 1/2 cups shelled edamame

1/3 cup unsweetened shredded coconut

1/3 cup peanuts, chopped

2 tablespoons chopped

cilantro

2 tablespoons chopped mint

Dressing: 

1/4 cup soy sauce

Juice of 1 lime

2 tablespoons sugar

2 tablespoons chili crisp

1 teaspoon sesame oil

1 clove garlic, finely minced

Heat oven to 400F. Line a baking sheet with foil. Toss rice with oil and season with salt. Spread out on prepared baking sheet. Bake, stirring occasionally, until crisp, about 40 minutes. Meanwhile, make dressing by whisking together all ingredients. In a large bowl, combine all remaining salad ingredients. Add crisp rice and toss, then add dressing and toss to mix. Serve warm or at room temperature.