As I stood in my kitchen, the fragrant scent of sizzling garlic and savory chicken wafted through the air, bringing my family rushing to the dinner table. This dish, Stir Fried Shanghai Rice Cakes with Chicken, is one of those rare recipes that combines comfort and excitement in every bite. You’d never guess how easy it is to prepare such a delightful meal that feels like a treat after a long day.
When I first experimented with these rice cakes, I had a simple goal: to create a dish that would wow my guests without causing a panic in the kitchen. The combination of tender chicken, earthy shiitake mushrooms, and crunchy napa cabbage creates an enticing medley of textures and flavors that perfectly complements the chewy rice cakes. Whether you’re looking to break away from the mundane fast food routine or simply want to savor something homemade yet quick, this recipe promises to become a new staple in your culinary repertoire. Ready to dive in? Let’s get cooking!
Why Love Stir Fried Shanghai Rice Cakes?
Delicious and satisfying, this dish redefines comfort food with its irresistible combination of flavors. Quick preparation means less time in the kitchen and more time enjoying a hearty meal with loved ones. Versatile enough to swap in your favorite proteins or veggies, it adapts to your tastes effortlessly. Unique textures from chewy rice cakes and tender chicken create an experience that’s anything but ordinary. Try this recipe as a delightful alternative to fast food; your family will be begging for seconds!
Stir Fried Shanghai Rice Cakes Ingredients
• Perfect for a quick and satisfying meal!
For the Rice Cakes
- 16 oz rice cakes – pre-soak if using dried rice cakes to ensure they soften perfectly during frying.
For the Chicken
- 1 lb chicken breast – thinly sliced, about ⅓ inch thick for even cooking and tender bites.
For the Vegetables
- 5 large shiitake mushrooms – sliced about ⅓ inch thick with stems removed for a rich, earthy flavor.
- 4 cups napa cabbage – chopped into 2 inch pieces to add crunch and freshness to the dish.
- 3 scallions – chopped into 2 inch pieces for a delightful oniony bite.
For the Sauce
- 2 Tablespoons low sodium soy sauce – keeps the dish savory without overpowering saltiness.
- 2 Tablespoons dark soy sauce – adds depth and color to your Stir Fried Shanghai Rice Cakes.
- 2 Tablespoons oyster sauce – brings a sweet umami richness that elevates the overall flavour.
- 2 teaspoons brown sugar – balances out the saltiness with a touch of sweetness.
- ¾ teaspoon Chinese black vinegar – introduces a slight tang, enhancing all other flavors.
- 3 cloves garlic – minced for an aromatic kick that fills the kitchen with warmth.
How to Make Stir Fried Shanghai Rice Cakes
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Pre-soak the rice cakes if they’re dried. Place them in water for about 3 hours or overnight in the fridge. After 30 minutes, gently separate to avoid sticking.
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Mix the sauce ingredients in a small bowl until the sugar dissolves completely. This flavor-packed blend will elevate your dish!
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Heat a wok or large pan over high heat and add the avocado oil. When hot, lay the chicken slices flat and cook for about 1 to 2 minutes, or until nearly cooked through.
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Add the sliced mushrooms and scallions to the pan. Stir-fry for about 1 minute until they begin to soften and release their wonderful flavors.
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Incorporate the drained rice cakes along with 4 tablespoons of the prepared sauce. Stir-fry everything together for 2 to 3 minutes, then add in the chopped napa cabbage.
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Adjust the mixture by adding the remaining sauce if needed, then stir-fry for another 2 to 3 minutes. The rice cakes should become soft and chewy, while the cabbage wilts perfectly.
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Taste a rice cake to ensure it’s fully softened. If it needs more time, add 1 tablespoon of water and keep stir-frying. Serve immediately for the best texture and flavor!
Optional: Garnish with sesame seeds or fresh cilantro for added flavor.
Exact quantities are listed in the recipe card below.
Stir Fried Shanghai Rice Cakes Variations
Feel free to get creative with this recipe and make it your own—with flavors and textures that excite your taste buds!
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Spicy Kick: Add sliced fresh chili or a dash of chili oil during stir-frying for a delightful heat that brings the dish to life.
A little spice can elevate the dish and create a brilliant contrast with the sweetness of the sauce. -
Vegetarian Delight: Substitute the chicken with firm tofu or your favorite plant-based protein for a hearty vegetarian meal.
Tofu soaks up the savory sauce beautifully, ensuring every bite is packed with flavor. -
Texture Twist: For extra crunch, toss in some water chestnuts or snap peas during cooking.
These additions will offer a lovely contrast to the chewy rice cakes, keeping every bite interesting. -
Herbaceous Boost: Throw in fresh basil, cilantro, or mint just before serving for a refreshing twist.
The herbs bring brightness and a punch of flavor that will leave you wanting more! -
Nutty Flavor: Stir in a handful of toasted sesame seeds or chopped peanuts for a delightful nutty crunch.
Not only do they add texture, but they also bring an earthy flavor that complements the dish beautifully. -
Sweet & Savory: Add a touch of pineapple or bell peppers for a sweet, fruity note that balances the savory elements wonderfully.
The burst of sweetness paired with the savory chicken creates a captivating flavor contrast. -
Mushroom Medley: Experiment with different mushrooms like enoki or cremini for unique flavors and textures.
Each type of mushroom will introduce its own subtle nuances, making the dish even more enticing. -
Coconut Cream: A splash of coconut milk can add a creamy richness that transforms the dish into an indulgent treat.
This twist pairs beautifully with the savory elements and brings a comforting tropical flair to your stir-fry.
Storage Tips for Stir Fried Shanghai Rice Cakes
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Room Temperature: Best enjoyed fresh, but if needed, keep at room temperature for no more than 2 hours to maintain quality.
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Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the stovetop with a splash of water for moisture.
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Freezer: For longer storage, freeze in portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating: Always reheat in a hot skillet to regain that delightful chewiness of the rice cakes in your Stir Fried Shanghai Rice Cakes. Enjoy with fresh garnishes!
Helpful Tricks for Stir Fried Shanghai Rice Cakes
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Perfect Soaking: Pre-soak dried rice cakes for at least 3 hours to ensure they cook evenly and achieve the desired chewy texture during frying.
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Temperature Matters: Always cook on high heat to achieve that signature stir-fry crispness. Don’t overcrowd the pan, or ingredients will steam instead of fry.
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Layering Flavors: Start with the chicken first to build flavor. Adding mushrooms and scallions next allows them to infuse the oil and enhance the dish.
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Sauce Balance: Mix sauce ingredients thoroughly until sugar dissolves to avoid graininess. Adjust soy sauce levels based on your taste preference for these Stir Fried Shanghai Rice Cakes.
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Add Water Sparingly: If the rice cakes need softening, add only a tablespoon of water at a time. Too much liquid can lead to soggy results!
Make Ahead Options
Stir Fried Shanghai Rice Cakes are a fantastic choice for meal prep, making your busy weeknights much smoother! You can pre-soak the rice cakes up to 24 hours ahead; simply soak them in water overnight in the fridge, and they’ll be ready when you are. Additionally, you can chop the vegetables and mix the sauce up to 3 days in advance, storing them separately in the fridge to lock in their freshness. When you’re ready to enjoy, simply stir-fry the chicken, toss in the prepped vegetables and rice cakes, add the sauce, and enjoy restaurant-quality comfort right at home! This way, you’ll save time while delighting in each delicious bite!
What to Serve with Stir Fried Shanghai Rice Cakes?
Elevate your dining experience by pairing these delightful rice cakes with tempting sides and beverages that complement their vibrant flavors.
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Sesame Green Beans: Lightly sautéed with garlic and sesame oil, these beans add a crunchy contrast and fresh aroma.
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Crispy Spring Rolls: With a savory filling and crunchy exterior, they make for a delightful appetizer that balances the meal beautifully.
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Zesty Cucumber Salad: Crisp cucumbers tossed with rice vinegar and sesame seeds provide a refreshing bite that cuts through the dish’s richness.
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Spicy Kimchi: The fermented crunch of kimchi packs a punch, introducing a delightful tang that pairs wonderfully with the savory notes of the rice cakes.
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Mango Salad: The sweetness and juiciness of ripe mangoes mixed with lime juice bring a tropical flair, enhancing the overall experience with a burst of fresh flavor.
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Chilled Jasmine Tea: Serve this fragrant, slightly sweet tea alongside your meal to cleanse the palate and complement the harmony of flavors.
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Mochi Ice Cream: End your meal on a sweet note with these chewy ice cream confections that provide a delicious contrast in texture and flavor after the savory rice cakes.
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Warm Sake: This traditional Japanese rice wine wraps your dining experience in warmth, perfectly echoing the comfort of the stir-fried dish.
With these pairings, your meal will be a delightful exploration of flavors and textures, making for a memorable dining experience!
Stir Fried Shanghai Rice Cakes with Chicken Recipe FAQs
What kind of rice cakes should I use?
Absolutely! If you’re using dried rice cakes, be sure to pre-soak them for about 3 hours or overnight in the fridge. This helps them soften perfectly during cooking, ensuring a delightful chewiness. Fresh, ready-to-eat rice cakes can be used directly without soaking, offering a quicker option for a delicious meal.
How long can I store leftovers in the fridge?
Stored properly in an airtight container, your left-over Stir Fried Shanghai Rice Cakes can last in the fridge for about 3 days. I recommend reheating on the stovetop with a splash of water to bring back some of that initial moisture and chewiness, making it taste freshly cooked!
Can I freeze Stir Fried Shanghai Rice Cakes?
Yes! To freeze, portion the dish into freezer-safe bags or containers and store for up to 2 months. To thaw, place in the refrigerator overnight. When you’re ready to enjoy them again, simply reheat in a hot skillet with a bit of oil or water to make sure the rice cakes regain their delightful texture.
What should I do if my rice cakes are too hard after cooking?
Very often, if your rice cakes are still hard after cooking, just add a tablespoon of water to the skillet while stir-frying. This extra moisture helps soften the rice cakes quickly. Stir-fry for an additional 1-2 minutes until they reach the desired chewy consistency. The key is to ensure they don’t dry out during cooking.
Can my pet safely eat these Stir Fried Shanghai Rice Cakes?
While the ingredients in Stir Fried Shanghai Rice Cakes are generally safe for humans, it’s better to be cautious when considering your pets. The soy sauce and garlic can be harmful in large amounts to dogs and cats. If you want to share, I suggest setting aside a portion of plain chicken and vegetables without the sauce for a pet-friendly treat!
What if I have a soy allergy?
If you or someone you’re cooking for has a soy allergy, you can easily modify the sauce! Try using coconut aminos as a soy sauce substitute; it has a similar flavor profile without soy. You might also consider using homemade sauces that incorporate flavors like sesame oil and ginger, creating a delicious alternative suited to your dietary needs.
Delicious Stir Fried Shanghai Rice Cakes with Chicken Bliss
Ingredients
Equipment
Method
- Pre-soak the rice cakes if they're dried. Place them in water for about 3 hours or overnight in the fridge.
- Mix the sauce ingredients in a small bowl until the sugar dissolves completely.
- Heat a wok or large pan over high heat and add the avocado oil.
- Lay the chicken slices flat and cook for about 1 to 2 minutes, or until nearly cooked through.
- Add the sliced mushrooms and scallions to the pan. Stir-fry for about 1 minute.
- Incorporate the drained rice cakes along with 4 tablespoons of the prepared sauce. Stir-fry together for 2 to 3 minutes, then add the chopped napa cabbage.
- Adjust the mixture by adding the remaining sauce if needed, then stir-fry for another 2 to 3 minutes.
- Taste a rice cake to ensure it’s fully softened. If it needs more time, add 1 tablespoon of water.