Bring water to a boil in a small pot and add the rice.
Reduce heat to a simmer and cook covered for 30 minutes, or until rice is completely tender.
Fluff the rice with a fork and reserve.
Heat the oil in a medium skillet.
Add the ginger and garlic and sauté for one minute over medium heat.
Add the carrot and saute for 2 more minutes, then add the red pepper and continue to cook until soft.
Place the mixture in a large bowl. Add the rice, celery, scallions, cilantro and beans, mixing gently until well combined.