Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)

About the dish

Today’s recipe, Chinese Stir-Fried Rice Cakes (Chǎo Nián Gāo/炒年糕), rank among my favorite all-in-one dishes that are ideal for weeknight meals. It features slippery, chewy rice cakes coated with a savory, umami-rich sauce, complemented by tender chicken, aromatic mushrooms, and crunchy bok choy.

Much like Chinese fried rice or Lo Mein, this dish is perfect for combining any odds and ends you might have in the fridge. You can easily use other proteins and vegetables as substitutes. And the best part? It can be prepared from start to finish in less than 20 minutes.

Although commonly associated with Shanghai or Ningbo as a specialty, rice cake stir-fry is in fact a popular dish in many other regions of China, including Hubei province, where I developed a fondness for it during my university years.

Top tips

Before I explain the recipe in detail, here are some tips you may find helpful:

• Opt for fresh rice cakes to cut down on prep time
• Control the cooking time to preserve their delightful chewiness
• Feel free to improvise with various proteins and vegetables

About rice cakes

Rice cakes (Nián Gāo/年糕) hold an auspicious place in Chinese culinary tradition as their name symbolizes prosperity, implying “Higher and higher every year”. Traditionally crafted by pounding cooked rice, many modern varieties are made from rice flour.

The sliced rice cakes featured in today’s recipe belong to the noodle/pasta family. They’re loved for their unique smooth, slippery, and chewy texture, making them ideal for stir-fries, soups, and hotpot. Don’t confuse them with the sweet Chinese New Year rice cake, which is truly a “cake” and typically enjoyed as a snack or dessert.

You can find sliced rice cakes in most Chinese, Korean, or general Asian stores. They typically come in two varieties: dried ones located in the dry goods sections and fresh ones found in the chilled or frozen food sections. I prefer the fresh variety as they don’t require soaking and thus can be directly used in recipes.

Fresh rice cakes also come in a small cylinder shape, a variety popular in Korean cuisine. They work well for this recipe too, though you may need to slightly extend the cooking time.

🌟 NOTE: Some pre-packaged rice cakes include wheat starch, which may contain gluten, and/or alcohol in their ingredient list. If you have dietary restrictions, be sure to check the label.

Other ingredients

Proteins

You can incorporate any type of protein into this dish. I used chicken breast when photographing the recipe. Alternative options include pork, beef, lamb, shrimp, eggs (for vegetarians), or smoked tofu (for vegans).

Vegetables

I often use Shiitake mushrooms (either dried or fresh) and Bok choy for this recipe. However, don’t limit yourself and improvise with other vegetables. Napa cabbage, onion, pepper, celery, asparagus, and other types of mushrooms are great choices.

Aromatics and seasonings

They include ginger, garlic, light soy sauce, dark soy sauce, Shaoxing rice wine, cornstarch, ground white pepper, and sesame oil.

🌟 NOTE: You’ll also need some liquid for steaming the rice cakes. It can be unsalted stock or simply water. If you’re rehydrating dried shiitake mushrooms for this dish, its soaking water makes a great alternative.

Cooking process

It takes less than 20 minutes to make stir-fried rice cakes. Here is the workflow:

Step 1: prepare the rice cakes

• If using chilled or frozen rice cakes: rinse them with warm water to separate the pieces stuck together. There is no need to soak or defrost them.
• If using dried rice cakes: soak them in water following the instructions on the package until they become hydrated.

Step 2: marinate the chicken

Cut chicken breast into thin slices (like how you prepare Chicken Chop Suey). Put them into a bowl. Add Shaoxing rice wine, cornstarch, and water. Mix well until the liquid is fully absorbed by the meat. Stir in a little oil to coat. Leave to marinate for 10 minutes.

Step 3: sear the chicken

Pour oil into a hot wok/skillet over medium-high heat. Swirl to coat. Then add the marinated chicken. Spread the pieces so they get seared in a single layer. Once the bottom side lightly goldens, toss to sear the other side. As soon as the chicken loses its pinkness, transfer it out leaving any oil in the wok (do not overcook).

Step 4: stir-fry the vegetables

Add a little more oil, along with minced ginger and garlic. Sizzle until fragrant.
Stir in shiitake mushroom and fry for 30 seconds.

Then add bok choy. Toss briefly then spread the vegetables to cover a large area of the wok.

Step 5: cook the rice cakes

Place drained rice cakes over, then add stock (or water). As soon as it starts to simmer, turn the heat down to low and cover with a lid.

Let steam for 3 minutes or so until the rice cakes are cooked through (soft but retain a pleasantly chewy texture).

Step 6: combine the dish

Return the chicken. Add light soy sauce, dark soy sauce, white pepper, sesame oil and salt.

Toss over high heat until there is little liquid left. Dish out and serve immediately.

Other all-in-one dishes

Looking for more tasty one-pan/one-pot recipes? Here are a few great ones to try:

Chinese Sticky Rice (Lo Mai Fan/糯米饭)

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

One-pot Hainanese Chicken Rice

Chow Mein (Chinese Fried Noodles, 炒面)

📋 Recipe card

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