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Rice Cake Stir Fry (炒年糕, Chao Nian Gao)
5 from 10 votes

Rice Cake Stir Fry (炒年糕, Chao Nian Gao)

Rice Cake Stir Fry combines thinly sliced marinated chicken, chewy rice cakes, and fresh baby bok choy in a savory sauce seasoned with oyster sauce, soy, Shaoxing wine, and sugar. The dish includes scrambled eggs folded in, balancing texture and flavor. Stir-frying ingredients in stages ensures the chicken remains tender while the rice cakes absorb the rich sauce, resulting in a hearty yet balanced meal.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 482 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinating
  • 8 oz chicken breast , thinly sliced against the grain (or thigh)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cornstarch
Sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce light
  • 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
  • 1 teaspoon sugar
Stir Fry
  • 12 oz baby bok choy , cut to bite-size pieces (see the video below for the cutting method)
  • 2 egg beaten
  • 2 tablespoons peanut oil
  • 2 green onions , sliced
  • 1 tablespoon ginger , minced
  • 4 cups rice cake , sliced (pre-soak if using dried) (*Footnote 2)
  • 1/2 cup chicken broth (or water)

Instructions

    Cup of Yum
  1. (Optional) If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. Once done, separate the rice cakes with your hands so they're not stuck together.
  2. Add the chicken in a medium-sized bowl along with the marinating ingredients. Mix well with your hand so the chicken is coated evenly.
  3. Mix the sauce ingredients together in a small bowl and set aside.
  4. Heat 1/2 tablespoon of oil in a large skillet until hot. Add the beaten eggs. Cook for 30 seconds until the bottom is set, then scramble until the eggs are just cooked. Transfer to a plate and set aside.
  5. Add 1 tablespoon of oil to the pan and spread out the chicken with minimal overlap. Let cook without moving until the bottom turns light golden, 30 seconds. Flip to cook the other side until just turning white, another 30 seconds or so. Transfer the chicken to a plate and set aside.
  6. Add the remaining 1/2 tablespoon and the rice cake. Stir a few times and spread the rice cake into one layer. Pour in the chicken broth. Cook over low heat for 1 minute. Uncover and add the baby bok choy. Cover and cook for another minute, until the rice cake just turned tender and the bok choy is not quite cooked.
  7. Add the green onion and ginger. Give it a quick stir.
  8. Pour in the sauce. Stir and cook for 1 minute.
  9. Add back the cooked chicken and eggs. Cook and stir until the sauce is absorbed. Serve hot as a main dish.

Notes

  • Dark soy sauce contributes color to the dish but can be left out without affecting flavor.
  • If using frozen rice cakes, there's no need to thaw before cooking; they can be added directly to the stir fry.

Nutrition Information

Serving 1serving Calories 482kcal (24%) Carbohydrates 68.1g (23%) Protein 23.7g (47%) Fat 12.8g (20%) Saturated Fat 2.7g (14%) Cholesterol 115mg (38%) Sodium 1047mg (44%) Potassium 615mg (13%) Fiber 4.4g (18%) Sugar 3.9g (8%) Calcium 125mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 482

% Daily Value*

Serving 1serving
Calories 482kcal 24%
Carbohydrates 68.1g 23%
Protein 23.7g 47%
Fat 12.8g 20%
Saturated Fat 2.7g 14%
Cholesterol 115mg 38%
Sodium 1047mg 44%
Potassium 615mg 13%
Fiber 4.4g 18%
Sugar 3.9g 8%
Calcium 125mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.