Asian Rice Salad

2 cups leftover Asian rice pilaf
2 cloves garlic, minced
1/2 cup sliced water chestnuts, coarse chop
1/4 cup thin carrot slices
1/4 cup thin celery slices
1 tablespoon roasted peanuts, coarse chopped
3 tablespoons peanut oil
1 tbl. wine vinegar (rice or red) -- (1 to 3)
1/2 teaspoon sugar
3 green onions, sliced

Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.

Combine oil, vinegar and sugar in a small jar, cover and shake to combine.

Pour over the salad and serve at once.