Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes stir-fried with tender shrimp and fragrant Chinese chives in a savory soy sauce glaze. This chinese-inspired seafood ready in about 20 minutes layers raw shrimp, peeled and deveined, Chinese chives, cut into 2-inch lengths, garlic, minced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 8 oz peeled shrimp and stir-fry for 2-3 minutes until shrimp turn pink and opaque; remove shrimp and set aside.
  2. Step 2: Add 2 cloves minced garlic to the wok and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 10 oz sliced Shanghai rice cakes and 2 tbsp water to the wok, stir-fry for 3-4 minutes until rice cakes soften and become chewy.
  4. Step 4: Return cooked shrimp to the wok along with 1 cup 2-inch Chinese chives. Stir in 1.5 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper.
  5. Step 5: Toss everything together for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai Stir-Fried Rice Cakes with Chinese Chives and Shrimp?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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