Stir-fried Shanghai rice cakes, also known as chao nian gao, are a perfect savory, delicious, and healthy dish if you are looking for a quick dinner in under 20 minutes. These Chinese rice cakes feature perfectly chewy rice cakes, chicken, bok choy, cabbage, mushrooms, and an addictive, savory, comforting, umami-rich soy sauce-based sauce.

This Shanghai rice cakes recipe is inspired by Din Tai Fung, a popular dumpling restaurant. Other popular Din Tai Fung recipes include the cucumber salad, egg fried rice, black pepper beef, garlic green beans, and chocolate dumplings. But this stir-fried rice cake recipe is even better because it packs in more vegetables and nutrients for a fraction of the price!

Ingredients

You can find all the ingredients for this stir-fried Shanghai rice cakes recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.

Stir Fry

• Rice Cakes: Use flat, oval, disk-shaped rice cakes that are ideally fresh or frozen. You may need to rinse them under running water to separate them. The dried ones need to be soaked overnight. Don’t mistake them for the tube-shaped rice cakes that are used for tteokbokki (Spicy Korean rice cakes).
• Garlic: is the main aromatic ingredient.
• Shiitake Mushrooms: adds a rich savory, umami flavor and texture.
• Napa Cabbage and Bok Choy: for a serving of vegetables. Be sure to rinse them thoroughly.
• Green Onion: for added aromatic flavor in the rice cake stir fry.
• Low-Sodium Chicken Broth: adds a layer of comforting, savory flavor to the sauce.

Chicken

• Chicken breast: thinly sliced into bite-sized pieces. Alternatively, can use any cut of chicken or protein that you’d like.
• Light Soy Sauce: seasons and marinates the chicken.
• Shaoxing Wine: tenderizes and marinates the chicken.
• Water: dilutes the marinade to coat the chicken evenly.
• Cornstarch: to velvet the chicken, seal in the juices and create a tender texture.

Sauce

• Light Soy Sauce: a lighter, less salty type of soy sauce.
• Dark Soy Sauce: is a sweeter, darker, and richer form of soy sauce. It is the main ingredient that adds to the dark brown rich color.
• Oyster Sauce: adds a salty, briny, slightly sweet, savory flavor to the rice cakes.
• Shaoxing Wine: adds a complex, sweet, nutty, savory element.
• Sugar sweetens and balances the other salty ingredients in Shanghai rice cakes.

Substitutions and Additions

Substitutions

• Protein: other cuts of chicken, beef, pork, shrimp, or tofu.
• Vegetables: Spinach, or Chinese broccoli (gai lan) are good dark leafy green substitutes.
• Dried shiitake mushrooms: instead of fresh ones. Use the hot water to soak the mushrooms for the broth instead of chicken broth.
• Soy Sauce Alternatives: Tamari or coconut aminos are gluten-free soy sauce alternatives.
• Broth: instead of chicken broth, you can use vegetable broth, beef broth or just water.

Additions

• MSG: is a savory flavor enhancer.
• Chinese sausage: for added protein and flavors.
• Scrambled eggs: for added protein and textures.
• Vegetables: bell peppers, green beans, carrots and baby corn for added nutrients.
• Spice: fresh chili peppers, Chinese chili oil, sambal oelek, chili flakes, or sriracha can add more heat to the Chinese rice cakes.
• Aromatics: minced ginger or diced onion for added aromatics and natural sweetness.

How to Make Stir-Fried Shanghai Rice Cakes (Chao Nian Gao)

Here are the step-by-step instructions for how to make this stir-fried Shanghai rice cakes recipe.

1. In a mixing bowl, marinate the chicken with light soy sauce, Shaoxing wine, water, and cornstarch for 15 minutes.

2. For fresh or frozen rice cakes, rinse the rice cakes under cold water to separate them.

3. In a small mixing bowl, mix light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar.

4. Heat one tablespoon of oil in a wok or large pan over medium-high heat until hot. Then add the chicken onto a single layer and sear on each side for 1-2 minutes. Remove and set aside.

5. In the same wok over medium-high heat, heat one tablespoon of oil until hot. Then saute the garlic, mushrooms, cabbage, bok choy, and green onion for 1 minute.

6. Next, add the rice cakes on top of the vegetables and pour in the chicken broth. Cover for 4 minutes.

7. Remove the lid, add the sauce and chicken, and toss everything together until the sauce has reduced, thickened, and the Shanghai rice cake stir fry is evenly coated with the sauce.

Storage Instructions

You can store the stir-fried Shanghai rice cakes (chao nian gao) in an airtight container in the refrigerator for up to 4 days.

Reheat: sprinkle a few drops of water over the rice cakes, cover with a wet paper towel, and microwave until warm, mixing halfway. Or heat about 1/4 cup of water until boiling in your large wok, add the rice cakes, cover, and steam until the rice cakes are tender and bouncy.

FAQ

What other vegetables can I add to my stir fried rice cakes?

You can also add bean sprouts, carrots, baby corn, bell pepper, etc to add more vegetables.

How do I make a spicy rice cake stir-fry?

You can make this Shanghai rice cake recipe spicy by drizzling some garlic chili oil or Chinese chili oil over your finished dish.

Why are my rice cakes too mushy?

Your Chinese rice cakes may be too mushy because you cooked them for too long. You will need to cook this recipe at a medium-high heat for the best results.

What do rice cakes taste like?

Rice cakes have a neutral, rice flavor with a chewy, slippery, mochi-like texture. They are the perfect vessel for absorbing flavors, which is ideal for stir-fries.

Shanghai Rice Cakes (Chao Nian Gao) Recipe