In a large pan or wok, heat 2 tablespoons of toasted sesame oil over medium heat. Swirl the oil around the pan until it shimmers, about 1-2 minutes.

Add 1 small diced white onion, 2 minced garlic cloves, 1 teaspoon of minced ginger, and 1 small diced red pepper into the hot oil. Sauté for about 5 minutes until the onion becomes translucent and fragrant.

Increase the heat to high and add 3 cups of day-old cooked jasmine rice, 1 can of drained and rinsed chickpeas, and ¼ cup of chopped green onion. Pour in 3 tablespoons of tamari or soy sauce and 2 tablespoons of rice vinegar. Stir together for about 3-4 minutes, breaking up any clumps of rice.

Allow the rice mixture to cook without too much stirring for an additional 3-4 minutes to slightly crisp up the bottom.

Lower the heat back to medium, then gently fold in 1 cubed mango. Stir for about 1 minute until the mango is heated through.

Remove from heat, serve in bowls, squeeze fresh lime juice on top if desired, and garnish with additional green onion.