In a wok or a large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add the beaten eggs, stirring occasionally to scramble the eggs, and cook until the eggs are golden and cooked, about 3 minutes. Transfer the scrambled eggs onto a plate, set aside. In the same wok or skillet, add the remaining oil. Add the garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant. Add the carrot, celeries and sweet red peppers, and cook for about 3 minutes until tender. Stir in the sugar snap peas, and cook for another 2 minutes until turn into bright green. Add the cooked rice, and cook for another 2 minutes until heated through. Meanwhile combined all the sauce ingredients in a small bowl. Add the scrambled eggs and pour the sauce over, stirring often, and cook for 2 to 3 minutes until everything is well combined, coated and heated through. Serve warm with fresh cilantro on top.