Crispy Rice Salad with Cucumber and Edamame 

0 Cook rice according to package and either cool in the fridge overnight or, as a shortcut, spread on a plate and place in the fridge or freezer until completely cool.
1 Preheat the oven to 400 degrees. Spread the rice on a large metal baking sheet and add coconut aminos, chili crisp and a sprinkle of salt. Toss to evenly coat and spread into an even layer. Transfer to oven and bake for 15-25 minutes until golden and crisp, tossing once halfway through (the crispiness happens fast!)
2 Add the remaining ingredients for salad to a large salad bowl.
3 Add all dressing ingredients to a jar and whisk to combine, then season to taste. To your liking, you can adjust the dressing with extra maple syrup, sriracha, or lime.
4 Pour the dressing over the salad right before serving and toss with crispy rice. If saving for later, keep dressing and rice separate until serving.