Crispy Rice Salad

1. Preheat oven to 400F.
2. Line a large baking sheet with parchment paper, then dump the cooked basmati rice onto it. Add the chili crisp to the rice and stir to evenly mix.
3. Spread the rice out into a thin layer and bake for about 40 minutes, or until rice is crispy. Remove from oven and set aside to cool slightly.
4. In a large bowl, add in the red bell pepper, cucumber, carrot, pickled onions, peanuts, mint, and scallions. Pour in the crispy rice and set aside.
5. In a small bowl, add in the garlic, lime, peanut butter, sriracha, rice vinegar, honey, and salt. Stir to mix, then whisk in the olive oil to form a thick dressing. Pour the dressing on top of the salad and mix well.
6. Place avocado slices on top and serve. Enjoy!