1. Add rice wine vinegar to a skillet on medium heat.
2. Once warm, sauté the garlic, ginger and red pepper chili flakes for about 20-30
seconds.
3. Add the bell pepper and cook until softened.
4. Once softened, add the rice and coconut aminos and mix well.
5. Combine the mangoes, peas and roasted peanuts/cashews to the rest of the
ingredients in skillet.
6. Cook until heated through and enjoy!