In a small pot, add the water and rice with a large pinch of salt. Turn heat to high and bring to a boil. Stir, cover pot with lid, and turn heat down to low. Cook for 15 minutes, then remove from eye. Do not remove lid, to allow rice to continue to steam.
Prepare the veggies. Cut the celery on an angle into 1/2 inch pieces. Cut the green onion into 1 inch pieces.
In a small bowl, mix the Sriracha with soy sauce, vinegar, honey and cornstarch
Heat the oil in a large pan over medium high heat. Add the pork and mushrooms. Cook, stirring often, until meat starts to brown, about 7 to 9 minutes.
Stir in celery and cook until bright green, about 2 min. Stir in green onions, snow peas, Chili sauce mixture, and 1/4 cup water. Cook until sauce is thickened, about 1 min.
Plate the stir fry over the rice and serve.