Crunchy Rice with Spicy Peanut Sauce - chefmelt

Ingredients

• 2 tbsp soy sauce
• 2 cups of cooked jasmine rice
• 1-2 tbsp chili oil (or a neutral oil if you want less heat)
• Optional: sprinkle on chili flakes or add a drizzle of Sriracha for extra kick
• 1/4 cup crushed peanuts
• 1/4 cup fresh dill (roughly chopped)
• 1/2 cup coriander (chopped up)
• 3 spring onions, both white & green parts sliced thin
• 1 red bell pepper (cut into thin slices or diced)
• 1 cucumber (slice thinly, English variety works best)
• 1 ripe avocado (cut into chunks)
• 1 cup of shelled edamame (thawed if frozen)
• 2-4 tbsp water (adjust to get the right thickness)
• 2 tbsp rice vinegar
• 1-3 garlic cloves (mince to your liking)
• 3 tbsp peanut butter (creamy type)
• 1-2 tsp Sriracha (optional—leave out or cut back for a gentler flavor)