Prepare the Rice: Spread the cooked basmati rice evenly on a baking sheet lined with parchment paper. Drizzle with oil, chili sauce, paprika, and salt to coat the rice thoroughly.

Bake the Rice: Preheat your oven to 220°C (428°F) and bake the seasoned rice for about 25-30 minutes, or until it becomes crispy and golden brown.

Chop the Veggies: While the rice bakes, dice the cucumber, chop the spring onions, halve and cube the avocado, and crumble the feta cheese. Blanch the edamame if using frozen.

Whisk the Dressing: In a small bowl, combine the soy sauce, vinegar, and maple syrup (or honey). Whisk together until smooth.

Combine the Salad: Once the rice is crispy, gently combine it with the prepared vegetables, feta, and edamame in a large mixing bowl. Drizzle the dressing over the top and toss everything together.

Serve and Enjoy: Serve your crispy salad immediately or let it sit for about 10 minutes to allow the flavors to meld.