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

By , Test Kitchen Director · 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 asian fusion ready in about 25 minutes layers shanghai rice cakes (nian gao), sliced, raw shrimp, peeled and deveined, chinese chives, cut into 2-inch lengths 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 280 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: 15 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Shanghai-Style 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-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 asian fusion 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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