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DIRECTIONS

Combine the oil, vinegar, sugar, and ginger in a 2-quart or larger serving bowl and beat with a whisk to mix well.
Peel and mince the garlic and add it to the bowl.
If using scallions, slice them thinly, including enough of the tender green tops to make 1/4 cup. Add them to the bowl along with the cold rice
Peel the carrot and trim the celery, then cut them into thin slices and add to the bowl.
Drain the water chestnuts, coarsely chop, and add; coarsely chop the peanuts and add.
Toss well to coat the rice and vegetables with dressing.
Serve at once or refrigerate until ready to serve.