In a large skillet, heat the vegetable oil over medium-high heat. Add the cooked brown rice and spread it out evenly in the skillet. Let it cook undisturbed for about 5-7 minutes until the bottom is crispy. Stir and cook for another 5 minutes until the rice is heated through and crispy all over. Remove from heat and let cool slightly.

In a large bowl, combine the shredded carrots, diced cucumber, diced red bell pepper, cooked edamame, green onions, and cilantro.

In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, and honey until smooth.

Add the crispy rice to the vegetable mixture and pour the gochujang dressing over the top. Toss everything together until well combined.

Sprinkle with toasted sesame seeds before serving.