Chinese Stir-Fired Rice Cakes

Slices of soft and chewy sticky rice cakes are stir-fried with veggies, a protein of choice and savory sauce. A super easy savory version of using Chinese rice cakes.



  • 1 lb Chinese or Korean Rice Cake 450 gr
  • 2 Tbsp cooking oil divided
  • 3 cloves garlic finely chopped or grated
  • 8 oz boneless chicken thighs/breast 250 gr, cut into thin strips (see notes)
  • 5 oz Napa Cabbage 150 gr, cut into large chunks or shred
  • 3.5 oz baby bok choy 100 gr
  • ¼ cup chicken broth

Marinade for meat:

  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • ¼ tsp sugar
  • 1 tsp cornstarch


  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp shaoxing wine
  • ½ tsp sugar


  • 2 stalks green onion finely chopped


Prepare the rice cakes:

  • If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak
  • Drain off the soaking water and the rice cakes are ready to be used

Marinate the meat:

  • Place the chicken or meat of your choice in a mixing bowl along with the marinade ingredients and marinade for 30 minutes or overnight in the refrigerator


  • Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken
  • Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the napa cabbage and stir fry for about 2-3 minutes. Add bok choy and stir fry another minute
  • Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften
  • Uncover the lid and give it a good stir to mix everything. Add the chicken back into the skillet/wok and give it a stir. Have a taste and add more soy sauce as needed
  • Garnish with chopped green onion and serve warm