Stir-Fried Rice Cakes (Nian Gao) by: Sarah 112 Comments Jump to Recipe Posted:11/15/2020Updated:11/16/2020 Chinese stir-fried rice cakes with pork and leafy greens is known in Chinese as “chǎo niángāo” (炒年糕).  It’s a popular dish that is also distinctively “Shanghai” to me, as my Shanghainese mom and grandmother would make it often for a quick lunch when we were growing up.  Our entire family enjoys the delicious chewiness of the rice cakes in this savory, filling stir-fry! Note: This recipe was originally published in December 2013.We have since re-tested and re-photographed the recipe, and published it with updated instructions, photos, metric measurements, nutrition information, and more.Enjoy! What Are Chinese Rice Cakes?  Chinese rice cakes, or niangao, are made from pounded rice, and have a sticky, chewy texture.

Think of them as a kind of thick, oval-shaped pasta.There are sweet versions that have the same name, nian gao.But these little white ovals are usually used in savory stir-fries, soups, and hot pot.  Buying Asian Rice Cakes Nowadays, rice cakes are readily available in your Asian grocery store.

Find them next to the fresh noodles and dumpling wrappers.Some varieties come vacuum packed, some are frozen, and some come fresh.You can also sometimes even get them in whole logs, which need to be sliced.

You may also find dried packages, where you need to soak them in water to reconstitute them (

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