Shanghai-Style Stir Fried Rice Cakes (炒年糕 Chao Nian Gao)
Feeling nostalgic today, I whipped up a bowl of Shanghai-style stir-fried rice cakes (chao nian gao) - one of my ultimate comfort foods.
Chewy, savoury, and packed with umami, this dish always takes me straight back to cosy family dinners. It’s quick to make, endlessly customisable, and perfect for when you’re craving something warm and satisfying.
If you’ve never tried Chinese rice cakes before, you’re in for a treat!
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About this recipe
What Is Nian Gao (年糕)?
Nian gao, or Chinese rice cake, is a chewy, glutinous rice-based cake that's a staple in Chinese cooking.
Made from glutinous rice flour, it has a soft, bouncy texture that’s slightly sticky and totally addictive.
You’ll find it in a few different forms -sweet or savoury, steamed or stir-fried - but it’s the savoury, pan-fried versions like this one that really shine in everyday meals.
A Comforting, Stir-Fried Favourite
In this recipe, we’re making Shanghai-style stir-fried rice cakes (chao nian gao).
It’s a hearty and flavourful dish featuring slices of rice cake stir-fried with tender chicken, earthy shiitake mushrooms, pak choi, and a rich, umami-packed sauce made with soy and oyster sauces.
Add a little chilli for heat, and you’ve got a bowl that’s equal parts comfort and kick—perfect for cold evenings, quick dinners, or whenever you're feeling nostalgic.
A Dish Steeped in Tradition
Nian gao is traditionally eaten during Chinese New Year, as it symbolises prosperity, growth, and progress.
The word "nian" (年) means "year," and "gao" (糕) sounds like "high" or "tall," so eating it is thought to bring good fortune and success in the year ahead.
While it’s a beloved New Year food, savoury stir-fried versions like this one are eaten year-round, especially in regions like Shanghai, where it’s considered a local comfort dish.
How It Differs from Korean Rice Cakes (Tteok)
While both Chinese nian gao and Korean tteok are made from glutinous rice and have a similar chewy texture, the dishes themselves are quite different.
Chinese-style rice cakes are typically sliced into thin ovals and stir-fried with savoury sauces and vegetables, whereas Korean rice cakes (commonly used in tteokbokki) are cylindrical and simmered in a bold, spicy gochujang-based sauce.
Both are delicious, but this dish is a great intro if you're new to the Chinese version!
Why You’ll Love This Recipe
- Chewy texture lovers, rejoice – Glutinous rice cakes are irresistibly soft and bouncy.
- Customisable spice level – Add just a hint of chilli or bring the heat with extra toppings.
- Packed with umami – Oyster sauce, soy sauce, and shiitake mushrooms = flavour bomb.
- One-pan meal – Easy cleanup, minimal fuss, maximum satisfaction.
- Balanced and hearty – Protein, veggies, and carbs in one comforting bowl.
Ingredients
- Fresh rice cakes (nian gao) – usually found at Chinese supermarkets
- 1 chicken thigh or breast, thinly sliced
- 3 shiitake mushrooms, soaked, sliced, and stems removed
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 200ml chicken stock
- Pinch of sugar
- 1 garlic clove, finely chopped
- Slice of ginger, finely chopped
- Chopped spring onions for garnish
- Pak choi leaves, roughly chopped
Optional:
- Sliced carrots
- 1 red chilli, finely chopped, for extra spice
Pair it with
Instructions
1. Prep the rice cakes
If using fresh rice cakes from the fridge, soak them in warm water for 10–15 minutes to loosen and soften. For dried nian gao, soak overnight in cold water.
2. Marinate the chicken
Toss your sliced chicken with 1 tsp soy sauce and set aside while you prepare the other ingredients.
3. Sauté aromatics
Heat oil in a wok or large pan over medium-high heat. Add the garlic and ginger, cooking until fragrant.
4. Cook the chicken
Add marinated chicken to the pan. Stir-fry for 2–3 minutes until lightly browned and almost cooked through.
5. Add veggies and mushrooms
Toss in the pak choi, carrot (if using), and soaked shiitake mushrooms. Stir-fry for another 2–3 minutes until just softened.
6. Add rice cakes and sauce
Drain and add the softened rice cakes to the pan. Pour in oyster sauce, soy sauce, sugar, and chicken stock. Stir well to coat everything in the sauce.
7. Simmer and soften
Cover with a lid and let simmer for 3–5 minutes, stirring occasionally. The rice cakes should soften further and soak up the sauce.
8. Finish and serve
Taste and adjust seasoning if needed. Garnish with chopped spring onions and red chilli (if using). Serve hot!
Tips
- Use fresh or vacuum-packed rice cakes for best texture. Dried ones work too but need overnight soaking.
- Don’t overcook – Rice cakes can turn mushy if simmered too long. Once they’re soft and chewy, they’re done.
- Swap the protein – Pork, beef, or tofu all work well in place of chicken.
- Make it vegetarian – Use veggie stock and skip the meat. Add more mushrooms or tofu for extra body.
- Boost the umami – Add a splash of dark soy sauce or a spoonful of fermented black bean paste for more depth.
FAQs
1. Where can I find nian gao (rice cakes)?
You can find fresh nian gao at most Chinese supermarkets, especially those with a dedicated Asian food section.
They are typically sold in vacuum-sealed packs. If you're unable to find fresh ones, you can also get dried nian gao, which will require soaking overnight.
2. Can I use a different protein instead of chicken?
Yes, you can! If you’re not a fan of chicken, try using thinly sliced pork, beef, or even tofu for a vegetarian version.
3. What if I don’t have shiitake mushrooms?
If shiitake mushrooms aren’t available, feel free to use any other mushroom variety, such as button or cremini mushrooms.
The dish will still taste amazing with any variety of mushrooms.
4. Can I make this dish spicier?
Definitely! If you love spice, feel free to add more chopped fresh chilli, or even a splash of chilli oil when serving to bring up the heat.
5. Can I make nian gao in advance?
While the rice cakes themselves don’t store very well after they’ve been cooked, you can prep the chicken and vegetables ahead of time.
Just cook the rice cakes fresh for the best chewy texture.
6. What can I serve with nian gao?
Nian gao is typically served as a main dish and pairs beautifully with a simple soup or a side of stir-fried vegetables.
You can also serve it with a fried egg on top for an added layer of richness.
Video demonstration
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