Preheat the oven to 400°F (200°C) fan-forced. To a large baking tray lined with baking paper, combine the cooked rice and chili oil. Spread into a thin layer. Bake for 30 minutes on the middle rack, stirring halfway. Once the rice has cooled down a bit, fold the baking paper over it and use a jar to crush the rice; this avoids large clumps of crispy rice.

Separate the caps and stems of the king oyster mushrooms. Slice the caps with a knife and shred the stems with a fork. Chop the base of the shimeji mushrooms and ensure they are separated.

In a large lidded container, combine 1/2 tbsp gochujang, 2 tsp tamari, 1/2 tbsp maple syrup, and 1 tsp rice vinegar, stirring until a homogenous paste is formed. Add the mushrooms to the container, 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 they release their juices. Once they start looking dry, add the sesame oil, stir, and cook for 2 minutes without stirring to allow browning. Stir again, then leave them undisturbed for another 2 minutes to brown further.

In a small blender, add peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and gochujang. Blend until smooth. Or mince the ginger and garlic, and whisk together with the rest of the ingredients.

Between 2 bowls, divide the edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice. Cover with peanut sauce, and enjoy!