Black Rice and Chinese Sausage Dressing

Whisk chiles, vinegar, miso, maple syrup, and 1 Tbsp. oil in a small bowl to combine; set aside until ready to use.

Heat 2 Tbsp. oil in a large (at least 10") nonstick skillet over medium until shimmering. Add chilled rice and press into a flat, even layer. Cook, undisturbed, until underside is very crisp (take a peek and give it a feel; it should be crackly), 7–8 minutes. Break it up into a few large pieces, turn, and continue to cook until crispy all over, 3–4 minutes longer. Season rice with salt, then toss to break up crispy bits. Transfer to a large bowl.

Cook sausages, sliced celery, and 1 Tbsp. oil in same skillet over medium heat, stirring occasionally, until sausage and celery begin to brown in some parts, and celery is crisp-tender but not floppy, 3–4 minutes. Transfer sausage mixture to bowl with rice.

Heat remaining 3 Tbsp. oil in same skillet over medium until very hot, about 1 minute. Add mushrooms and toss once or twice to coat in oil. Season mushrooms with ½ tsp. salt and cook, undisturbed, until browned underneath, 4–5 minutes. Toss and continue to cook, tossing occasionally, until softened and browned in more places, 3–4 minutes longer.

Return rice mixture to skillet and cook, tossing occasionally, until warmed through, about 1 minute. Remove skillet from heat, stir in rice vinegar dressing and peanuts, and toss again to coat. Taste and season with more salt if needed.

Transfer rice mixture to a platter. Garnish with celery leaves.