Turn up the heat with this Stir Fried Rice Cakes, Chao Nian Gao with a spicy twist! A fusion of spicy, savoury, and chewy goodness for a burst of flavour in every bite!

If you love chewy rice cakes, such as Tteokbokki, here’s your sign to try this Spicy Chao Nian Gao, or stir fried rice cakes… with a fiery twist! I always have the last bits of rice cakes from making Tteokbokki, and I would always toss it in a stir fry for variety.

Chao Nian Gao, also known as stir-fried rice cake, is a traditional Chinese dish made with rice cakes (Nian Gao). These rice cakes are typically cylindrical or oval-shaped and have a chewy, sticky texture. It’s a popular dish during Chinese New Year celebrations and is enjoyed as a symbol of good luck and prosperity.

This is a savoury, filling stir fry that’s ultra versatile – I can toss whatever proteins and vegetables to it, great for a pantry-clearing day! The combination of chewy rice cakes bathed in a spicy sauce creates a mouthwatering experience that keeps people coming back for more. It’s a perfect fusion of heat, texture, and rich flavours that makes it an irresistible delight.

Why You will LOVE this Stir Fried Rice Cakes

Quick and Easy: Ready in just 20 minutes, its simplicity and ease of preparation make Spicy Chao Nian Gao a go-to option for those looking for a quick and delicious meal!
Textural Delight: The chewy texture of rice cakes combined with the veggies creates a delightful eating experience.
Versatility: The dish allows for creativity, with the flexibility to incorporate favorite proteins and veggies, enhancing personalization. Rice cakes’ neutral taste makes them a perfect canvas for absorbing the rich and spicy sauce, offering a versatile base for various flavours.
Fiery Flavour Kick: The spicy twist adds an exciting and bold flavour profile that appeals to those who love a bit of heat in their dishes. The heat levels are easily customisable!

What are Asian Rice Cakes

Before we delve into the spicy magic, let’s take a moment to appreciate the star of the show – rice cakes. These are not your typical fluffy cakes; instead, they are chewy, rice-based delights that come in a cylindrical or disc form – they both will work for this recipe. Their neutral taste allows them to absorb the flavours of accompanying sauces, making them versatile and perfect for both savoury and sweet dishes.

Asian rice cakes are made from pounding rice grains. until it reaches a sticky chewy consistency.

There are generally two types of rice cakes that you can find:

Steamed versions: These are already pre-cooked (usually steamed) so the cooktime over the stove is lesser. These also have a shorter shelf life, and will need to be refrigerated – but you can freeze them to prolong the shelf life! These are the ones I prefer.
Dry: The dry version will need to be cooked or soaked before using. Either soak in water for 24 hours to rehydrate. Some can be prepared by boiling for 10 to 15 minutes, but always check the packaging instructions. The dry versions can be stored for a long time.

I can easily get these at supermarkets, or any Asian grocery stores. And yes, these are the same rice cakes that you can use to make Tteokbokki.

Key Ingredients for Stir Fried Rice Cakes

Now, let’s gather the essential components that will make your Spicy Chao Nian Gao a hit.

Rice Cakes (Nian Gao): Choose either fresh or dried rice cakes based on availability. I use the flat disc version, but the cylindrical ones will work just fine!
Seasoning Sauce: The base seasoning sauce is a combination of light soy sauce, pyster sauce, dark soy sauce and vinegar. To add the spice element, we add chilli oil! Customize the heat level according to your preference – or not at all to keep this spice free.
Aromatics: Onions, garlic and ginger make up the base aromatics. To bump up the heat quotient even more, I added bird’s eye chillies – this is optional!
Proteins: Use your favourite protein, such as eggs, sliced beef, chicken, or tofu.
Vegetables: Any veggies of choice will work!
Sesame Oil: 1 tablespoon – for that aromatic touch.
Spring Onions: A handful, chopped, for garnish.

How to Make Stir Fried Rice Cakes

Now, let’s get down to the fun part – creating this culinary masterpiece.

1. Prepare the Rice Cake

For this recipe we are using fresh rice cakes. Give them a quick rinse under water, separating any rice cakes that are sticking together.

2. Saute Aromatics

In a wok or skillet, heat some oil over medium-high heat. If using Sichuan Peppercorns, continuously stir fry for 1 minute, or until fragrant. Add onions, garlic and ginger next. Saute aromatics until fragrant.

3. Cook the Protein and Veggies

Then add your proteins of choice, and stir fry for a couple of minutes, or until 50% cooked. Add the veggies next and stir fry to combine.

4. Combine with Rice Cakes

Add the rice cakes to the wok, along with all of the seasoning sauce and water or stock. Stir fry to combine with the pan ingredients.

5. Simmer to Cook

Lower the heat and simmer the rice cakes for about 3-5 minutes, or until the rice cakes soften.

6. Add Eggs

Push the rice cakes to one side, and add eggs. Scramble before combining with the rice cakes for a creamy finish. You can also add the eggs at the protein stage of the recipe, if you prefer cooked scrambled throughout your dish, instead of a creamy, eggy coating.

7. Finishing Touch

Drizzle with sesame oil and toss in chopped spring onions for that burst of freshness. Dish out your Spicy Chao Nian Gao into bowls, and enjoy!

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