Stir Fried Shanghai Rice Cakes Recipe

Stir Fried Shanghai Rice Cakes is a true comfort dish that instantly evokes the bustling kitchens and family gatherings of Shanghai. These chewy, glossy rice cakes soak up every bit of flavor from a savory medley of tender chicken, earthy shiitake mushrooms, and crisp napa cabbage, all married in a deeply umami sauce. Whether you’re new to Chinese cooking or a seasoned kitchen explorer, this recipe is a wonderful way to celebrate bold, satisfying flavors and the irresistible texture of rice cakes. Let’s walk through every step together so you can bring the magic of Stir Fried Shanghai Rice Cakes to your own table!

Ingredients You’ll Need

Ingredients You’ll Need

The ingredient list for Stir Fried Shanghai Rice Cakes is refreshingly approachable, yet each item plays a starring role in the final result. Think of this as a best-of collection: chewy, satisfying rice cakes, tender slices of chicken, and a powerful sauce that brings everything together in a glorious medley of taste and color.

• Rice cakes (16 oz): The star of the dish – their soft, chewy texture is what makes this meal so memorable. Use pre-soaked, thawed, or fresh; if dried, soak ahead for best results.
• Chicken breast (1 lb): Thinly sliced chicken cooks quickly and soaks up all the aromatic sauce, giving protein and heartiness to the dish.
• Avocado oil (3 tablespoons): With a high smoke point, avocado oil is perfect for high-heat stir frying while letting the other flavors really shine.
• Shiitake mushrooms (5 large, sliced): Earthy and meaty, they add depth and balance the sweet chewiness of the rice cakes.
• Napa cabbage (4 cups, chopped): Mild and slightly sweet, this traditional veggie rounds out the dish with color and crunch.
• Scallions (3, chopped): These add a lovely pop of freshness and gentle onion flavor that ties the stir fry together.
• Low sodium soy sauce (2 tablespoons): Forms the base of the stir fry sauce, adding essential savory notes.
• Dark soy sauce (2 tablespoons): Rich, slightly sweet, and full-bodied, this soy sauce delivers color and depth.
• Oyster sauce (2 tablespoons): A classic stir fry ingredient, enhancing umami with a dash of complexity.
• Brown sugar (2 teaspoons): Balances out the saltiness and adds just a hint of caramelized sweetness.
• Chinese black vinegar (3/4 teaspoon): A touch of acidity brightens the overall flavor.
• Garlic (3 cloves, minced): No stir fry is complete without fragrant garlic to anchor all the other flavors.

How to Make Stir Fried Shanghai Rice Cakes

Step 1: Prepare and Soak the Rice Cakes

If you’re using dried or hard, vacuum-packed rice cakes, start by soaking them in water for at least 3 hours or, even better, overnight in the fridge. This important step ensures the cakes absorb water and turn delightfully chewy, not tough. If they’re already soft and pliable, you can skip this step; but separating them gently after soaking is key so they don’t clump together during cooking.

Step 2: Mix Up the Stir Fry Sauce

Grab a small bowl and combine low sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, Chinese black vinegar, and minced garlic. Give it a good stir until everything is smooth and the sugar has dissolved. This concentrated mixture will transform your rice cakes and veggies into something magical!

Step 3: Sear the Chicken

Heat a wok or large nonstick pan over high heat, then pour in the avocado oil. When it’s shimmering hot, lay the chicken slices flat across the pan. Let them sear untouched for 1 to 2 minutes until almost cooked through—this gives the chicken pieces a gorgeous golden edge and locks in their juiciness.

Step 4: Add Mushrooms and Scallions

Toss in the sliced shiitake mushrooms and chopped scallions. Stir fry everything together for about a minute; as the mushrooms soften and the scallions release their aroma, your kitchen will begin to smell like your favorite Chinese restaurant.

Step 5: Stir Fry Rice Cakes and Sauce

Now, in go your drained rice cakes. Spoon in about 4 tablespoons of the sauce and stir fry for 2 to 3 minutes. Watch the rice cakes turn glossy as they soak up all those complex flavors. If the pan gets too dry, add another tablespoon of water to keep things moving smoothly.

Step 6: Wilt the Cabbage and Finish

Add the chopped napa cabbage and the rest of the sauce. Stir fry for another 2 to 3 minutes, tossing everything together until the cabbage has wilted and the rice cakes are perfectly soft and chewy. Taste a rice cake to check—if needed, add a splash of water and keep cooking until they reach that just-right texture. Best of all, this step brings all your hard work together into a beautiful, steaming stir fry.

How to Serve Stir Fried Shanghai Rice Cakes

Garnishes

A sprinkle of chopped scallions, a handful of toasted sesame seeds, or a dash of freshly ground black pepper brings extra color and zing to each bowl of Stir Fried Shanghai Rice Cakes. If you like a bit of heat, offer some chili crisp or thinly sliced red chiles on the side—trust me, guests will love the extra pop.

Side Dishes

While Stir Fried Shanghai Rice Cakes can absolutely be a meal on their own, they also play well with others. Pair with a light cucumber salad, pickled radishes, or a quick miso soup for a fully balanced feast. Some warm jasmine tea alongside rounds it out in classic style.

Creative Ways to Present

For a fun, party-friendly twist, serve the stir fried rice cakes in individual ramekins with mini bamboo chopsticks. Layer on strips of fresh cucumber, or let everyone customize their own bowls with a toppings bar. For dinners with friends, style the dish in a large, family-style platter so everyone can dig in together—sharing is what Stir Fried Shanghai Rice Cakes is all about!

Make Ahead and Storage

Storing Leftovers

Leftover Stir Fried Shanghai Rice Cakes are a wonderful treat the next day! Simply pack them into an airtight container and store in the refrigerator for up to 3 days. The rice cakes may firm up a little, but they’ll remain flavorful and delicious.

Freezing

While rice cakes themselves can be frozen, once they’re cooked, it’s best to avoid freezing the finished dish. The texture of the rice cakes changes after freezing and reheating, becoming a bit tough or overly chewy. If you must freeze, let the stir fry cool completely, then store in small, tightly-sealed containers for up to 1 month, but be aware the results won’t match the original freshness.

Reheating

To reheat, sprinkle a tablespoon or two of water over the rice cakes to help them regain moisture. Warm gently in a nonstick pan over medium heat, stirring occasionally until heated through. You can also microwave in 30-second bursts, but the stovetop gives the best texture.

FAQs

Can I make Stir Fried Shanghai Rice Cakes vegetarian?

Absolutely! Swap out the chicken for fried tofu, seitan, or extra vegetables like bok choy and carrots. Use a vegetarian oyster sauce to keep the iconic umami flavor. The dish will be just as satisfying and colorful.

What should I do if my rice cakes are still too hard after cooking?

Don’t worry—just add a tablespoon or two of water to the pan and keep stir frying for a few more minutes. The extra steam will help soften the rice cakes to that perfect chewy consistency. Always taste one before serving to be sure!

Can I use pork, beef, or shrimp instead of chicken?

Definitely. Pork and beef work beautifully, especially when thinly sliced against the grain. Shrimp adds a sweet, briny pop and cooks quickly—just toss them in during the stir fry steps instead of chicken. Mix and match to suit your mood!

Are there any shortcuts for busy weeknights?

Yes! Look for fresh or pre-soaked rice cakes, which save you hours of soaking time. You can also prep the chicken and sauce the day before; then, dinner comes together in a flash when you’re ready to cook.

What if I don’t have a wok?

No problem—a large nonstick skillet or sauté pan works just as well. Just make sure you heat the pan until hot and stir everything briskly to replicate that classic wok-tossed effect. The goal is high heat and lots of movement!

Final Thoughts

If you’ve been searching for a fun, craveable way to jazz up dinner, Stir Fried Shanghai Rice Cakes might just be your new weeknight hero. With its irresistible chew, comforting flavors, and simple prep, this dish has a way of turning even an ordinary meal into something special. I hope you give it a try and discover just how joyful and satisfying homemade Stir Fried Shanghai Rice Cakes can be!