Preheat the oven to 400?F (200?C) fan-forced. Combine the cooked rice and chili oil on a large baking tray lined with baking paper. Spread into a thin layer and bake for 30 minutes, 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 to separate them.

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

In a large pan over medium heat, add the mushrooms and cook for about 10 minutes until juices are released. Add the sesame oil, stir, and cook for 2 minutes without stirring. Stir again and cook for another 2 minutes undisturbed to brown further.

In a small blender, add peanut butter, ginger, garlic, lime juice, tamari, maple syrup, dairy-free milk, and 1 tsp gochujang. Blend until smooth, or mince the ginger and garlic, then whisk with the other ingredients.

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