Start with a heavy skillet or wok. Heat wok on medium high until you can only hold your hand over it for 5 seconds or less. Pour in canola oil and heat. Cut Italian sausages open and brown in the oil until no pink is seen.
Add the chopped celery, onion, mushrooms, bell pepper, and broccoli to the hot sausage mixture and stir often to heat evenly. Slowly add the chicken broth to keep from sticking or burning.
Once vegetables are chrisp-tender, add the granulated garlic, balsamic vinegar, Italian seasoning and salt and pepper to taste. Once heated through, add the rice and English peas and continue to toss together until it is heated through.