Preheat your oven to 350 degrees F.

In a large bowl, mix the cooked and cooled rice with soy sauce, sesame oil, and chili paste until evenly coated.

Spread the rice mixture in an even layer on a baking sheet lined with parchment paper. Bake the rice for 40 minutes, stirring halfway through, until it becomes golden brown and crispy. Remove from oven and set aside to cool.

In a large salad bowl, combine the purple cabbage, cucumber, shredded carrot, edamame beans, green onion, chopped peanuts, and shrimp.

In a small mixing bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, sriracha, maple syrup, garlic, and ginger. Add water in small increments to reach your desired consistency.

Add the crispy baked rice to the salad bowl with the vegetables and shrimp. Drizzle with the peanut dressing and toss to combine, ensuring everything is well-coated.

Garnish with additional chopped peanuts if desired and serve immediately for the best texture.