Shanghainese Stir-Fried Rice Cake with Chinese Chives and Shrimp

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 Asian fusion recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz Shanghai rice cakes (nian gao), sliced
8 oz peeled shrimp, deveined
1 cup Chinese chives, cut into 2-inch pieces
2 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp Shaoxing wine
3 tbsp vegetable oil
1/4 tsp white pepper
1/2 tsp salt

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Add remaining 1 tbsp vegetable oil and 2 cloves minced garlic to the wok, stir-frying for 30 seconds until fragrant.
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.
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.