Shanghai-Style Stir-Fried Rice Cakes with Chinese Chives and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy rice cakes stir-fried with succulent shrimp and fragrant Chinese chives in a savory garlic soy sauce. This chinese-inspired stir fry ready in about 25 minutes pairs shanghai rice cakes (nian gao), sliced, raw shrimp, peeled and deveined, chinese chives, cut into 2-inch lengths for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and drain 10 oz sliced Shanghai rice cakes. If frozen, soak in warm water for 10 minutes to soften.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 tbsp minced garlic and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 8 oz raw shrimp to the wok and stir-fry for 2 minutes until they start to turn pink.
  4. Step 4: Add the drained rice cakes and stir-fry for 3 minutes, tossing frequently until they soften and begin to brown slightly.
  5. Step 5: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp water, 1/4 tsp salt, and 1/8 tsp white pepper. Stir well to coat all ingredients.
  6. Step 6: Add 1 cup Chinese chives and stir-fry for another 1-2 minutes until the chives are tender but still bright green. Serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.

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

Chinese stir fry 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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