Cook rice in a rice cooker or over the stovetop in a saucepan. Preheat the oven to 425 degrees. Add rinsed and drained chickpeas to a baking sheet. Bake for 25 minutes. While chickpeas and rice are cooking, prepare sweet and sour sauce.

Whisk together corn starch and 3 tsp of water. Add to a small sauce pan along with the rest of the sauce ingredients. Whisk to combine. Bring mixture to a low boil over medium heat. Simmer for 1-2 minutes until thick, sticky, and coats the back of a spoon. Set aside.

When rice is done cooking, heat a large skillet with 1 tbsp oil over medium-high. Add onion, garlic, bell pepper, and a pinch of salt. Cook for 3-4 minutes until onions are translucent and soft. Add frozen peas and carrots. Add rice and stir to combine all ingredients. Flatten rice in an even layer. Allow to cook for 4-5 minutes until bottom side is golden brown and crispy. You may need to turn up the heat to achieve that texture.

Add soy sauce, sesame oil, and rice vinegar. Stir to combine. Cook for an additional 3-4 minutes. Turn heat to low and keep warm while preparing the sweet and sour cashews and chickpeas. Toast cashews in a small skillet until golden brown. Add to a small bowl along with chickpeas. Pour over sweet and sour sauce and stir to coat.

Serve fried rice topped with sweet & sour cashews and chickpeas. (Optional): Sprinkle over sliced green onion.