1. Bring water to a boil in a large 4 quart pot, then add rice ovalettes and loosen them. Blanch for 2-3 minutes until softened. Remove, drain and toss with 1 tablespoon of oil to prevent sticking.
2. Heat a large non-stick pan at medium heat; add in 2 tablespoons of oil, then spread rice ovalettes evenly over pan. Brown one side of the ovalettes about 3 minutes, then turn ovalettes over and cook another 3 minutes and remove to a bowl.
3. Clean pan and return to burner on high heat, add remaining 1 tablespoon of oil, then the bell peppers, celery and shiitake mushrooms. Let peppers sear about a minute before stirring.
4. Add in 1/3 C. Spicy Red Hunan Sauce, then the rice ovalettes and chopped green onions.
5. Toss to evenly coat the ovalettes.
6. Remove to serving dish and garnish with cilantro.

Rice Ovalettes are made from sweet rice flour that is rolled, cooked, sliced and refrigerated or frozen. Blanched weight is about 43 oz. (4 servings per bag) per 1 kg poly bag. Distributed by Jayone Foods Paramount, CA 90723