Cook the rice according to package directions, omitting salt and fat.
Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
PORK:.
Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add pork; sauté 4 minutes or until browned.
Remove from pan.
VEGETABLES:.
Add remaining 1 teaspoon oil to pan.
Add mushrooms and 1 cup onion; sauté 2 minutes.
Stir in ginger and garlic; sauté 30 seconds.
Add peas and bell pepper to pan; sauté 1 minute.
Stir in pork; sauté 1 minute.
Add reserved broth mixture to pan.
Bring to a boil; cook 1 minute or until thick, stirring constantly.