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Chao Nian Gao - Stir Fried Rice Cakes
Chǎo niángāo (炒年糕) is a stir-fried rice cake dish that originated in Shanghai, China. Niángāo actually translates to "sticky cakes" and that's exactly the ingredient that gives this dish a deliciously satisfying chew. The dish is typically eaten around Chinese New Year, but it can be enjoyed all year round!Servings
Total
20 minPrep
10 minCook
10 minContains
soy
sesame
gluten
Free from
peanut
tree nut
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This was incredible, the sauce was a hit and the rice cakes have such a comforting texture. It was also super easy to make and reminded us a lot of really nice restaurant food. Thank you for the recipe!
I liked it a lot! Next time I'll put less water, it's going to be perfect! Very strong sauce, and I'm in love with the texture of the rice cakes!
Yummm!!! I shredded some seitan instead of mock chicken, when it hit the pan after marinating in the sauce, omg the smell 🤤🤤🤤 quite easy too!
I added some fried onions on top for some crunch, and OMG yassssss!
So so good, making on repeat
🌻absolutely🥰😍😍 gorgeous 🥰😍😍
Soo good!!
This was so tasty and I'm really excited to make it again.
I know it's best eaten straight away but we ended up with leftovers. I've read that you shouldn't reheat rice cakes and can eat them cold but will the fake chicken also be ok cold? Do you have any advice?
Loved this, will be making it again for sure!!
I'm literally obsessed with this. I love the app. Cooking has never been so easy.
正宗的中国口味 ♥️🥡
This was so tasty! I love the white pepper in particular- it’s a pretty distinct taste if you’ve never had it before. I was looking for a rice cake recipe that wasn’t tteokbokki and this was a great way to try them in a new way! For those in the US, I used tofurkey’s ‘chicken’ pieces package and added a few extra shiitake mushrooms since it’s not quite the same weight of chickun as the recipe calls for.