Heat the oil in a wok or very large skillet over medium-high heat. Add the celery, bell peppers and carrot and stir-fry 1 minute. Add the garlic and snow peas and cook 30 seconds more. Mix in the remaining ingredients and stir-fry 3 to 4 minutes, or until the rice is piping hot.
Note: About 1 3/4 cups of long grain rice, cooked and then cooled, will yield the 4 cups needed for this recipe.