Shanghainese Stir-Fried Rice Cake with Chinese Chives and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried chewy rice cakes tossed with succulent shrimp and fragrant Chinese chives in a savory soy sauce glaze, a classic Shanghai street food delight. This chinese-inspired stir fry ready in about 30 minutes layers Shanghai rice cakes (nian gao), sliced, peeled shrimp, deveined, Chinese chives, cut into 2-inch pieces 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: 20 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and drain 12 oz Shanghai rice cakes, slice if needed to separate pieces, and soak in warm water for 15 minutes to soften.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 8 oz peeled shrimp and sauté for 2-3 minutes until pink and just cooked, then remove and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil and 2 cloves minced garlic to the wok, stir-frying for 30 seconds until fragrant.
  4. Step 4: Drain the soaked rice cakes and add to the wok, stir-frying for 3-4 minutes until the rice cakes are tender and slightly browned on the edges.
  5. Step 5: Return the shrimp to the wok, add 1 cup chopped Chinese chives, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1/4 tsp white pepper, and 1/2 tsp salt, tossing everything together and cooking for another 2 minutes until heated through and fragrant.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 30 minutes (20 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 Shanghainese Stir-Fried Rice Cake 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 Shanghainese Stir-Fried Rice Cake 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 Shanghainese Stir-Fried Rice Cake 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 Shanghainese Stir-Fried Rice Cake 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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