---
title: "Stir-Fried Rice Cake / Bai Guo (炒年糕)"
description: "This is a Minnan-style staple dish. The rice cake / bai guo is soft & chewy and springy, with a smoky aroma from scallion oil — home-style and filling. The rice cake / bai guo, made from rice flour, provides ample carbohydrates, while the egg and bok choy add protein and vitamins for a balanced meal. The method is simple and beginner-friendly, taking about 30 minutes from prep to serving."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_chao-nian-gao.jpg"
url: "https://cookbook.cn-trending.com/r/staple_chao-nian-gao/"
---

# Stir-Fried Rice Cake / Bai Guo

**炒年糕 · chǎo nián gāo**

> Time: 30 min · Difficulty: Medium · Calories: 960 kcal · Serves: 1 serving · Category: [Staples](https://cookbook.cn-trending.com/c/staple/) (主食)

This is a Minnan-style staple dish. The rice cake / bai guo is soft & chewy and springy, with a smoky aroma from scallion oil — home-style and filling. The rice cake / bai guo, made from rice flour, provides ample carbohydrates, while the egg and bok choy add protein and vitamins for a balanced meal. The method is simple and beginner-friendly, taking about 30 minutes from prep to serving.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/staple_chao-nian-gao.jpg)

## Ingredients

- 250 g Rice cake / bai guo (年糕/白粿) — per serving
  - Tip: Choose water-milled rice cake / bai guo for a softer, chewier texture.
- 2 stalks Scallion (小葱) — per serving
  - Tip: Pick fresh, tender scallions for a stronger aroma.
- 50 ml Cooking oil (食用油) — per serving
  - Tip: Use a mild-flavored vegetable oil.
- 15 ml Soy sauce (酱油) — per serving
  - Tip: Light soy sauce works well for umami and color.
- 1-2 g Salt (盐) — per serving
  - Tip: Adjust to taste.

### Optional

- 1-2 pieces Eggs (鸡蛋)
  - Tip: Fresh eggs work fine.
- to taste Bok choy (青菜)
  - Tip: You can use bok choy, baby bok choy, or similar greens.

## Tools

Wok, Stockpot, Cleaver / chef's knife, Cutting board, Bowl

## Method (8 steps)

1. **Boil the Rice Cake** — Bring water to a boil in a pot, cook the rice cake / bai guo until done, then transfer to a bowl of water to prevent sticking. Set aside.
   - Duration: 5 min
   - Tip: Stir occasionally to avoid sticking to the pot.
   ![Step 1: Boil the Rice Cake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_1.jpg)
2. **Prep the Ingredients** — Chop the scallion into pieces (separate the whites from the greens). Cut the bok choy into small pieces. Set aside.
   - Duration: 3 min
   - Tip: Keep the scallion whites and greens separate — they'll be added at different stages.
   ![Step 2: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_2.jpg)
3. **Stir-Fry the Egg (Optional)** — If using egg, beat it and stir-fry until cooked, then remove and set aside.
   - Duration: 2 min
   - Tip: Don't overcook the egg.
   ![Step 3: Stir-Fry the Egg (Optional)](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_3.jpg)
4. **Make the Scallion Oil** — Heat a wok, add 30ml cooking oil, and fry the scallion whites until golden and fragrant. Pour out the scallion oil and set aside.
   - Duration: 3 min
   - Tip: Fry over low heat to avoid burning.
   ![Step 4: Make the Scallion Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_4.jpg)
5. **Stir-Fry the Aromatics** — Reheat the wok, add 20ml cooking oil, and stir-fry the egg, bok choy, and other aromatics until evenly mixed.
   - Duration: 2 min
   - Tip: Cook the bok choy just until tender.
   ![Step 5: Stir-Fry the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_5.jpg)
6. **Add the Rice Cake** — Drain the water from the rice cake / bai guo and add it to the wok.
   - Duration: 1 min
   - Tip: Make sure the rice cake / bai guo is well drained to prevent oil splatter.
   ![Step 6: Add the Rice Cake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_6.jpg)
7. **Season and Stir-Fry** — Add soy sauce and salt, then stir-fry over high heat until evenly coated and colored.
   - Duration: 2 min
   - Tip: Stir quickly to avoid sticking.
   ![Step 7: Season and Stir-Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_7.jpg)
8. **Finish with Scallion Oil** — Turn off the heat, add the reserved scallion oil, stir to combine, and serve.
   - Duration: 1 min
   - Tip: Adding the scallion oil at the end greatly enhances the aroma.
   ![Step 8: Finish with Scallion Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/staple_chao-nian-gao/step_8.jpg)

## Tips

- Feel free to add other ingredients as you like, such as lean pork.
- Stir while boiling the rice cake / bai guo to avoid sticking.
- Scallion oil is the soul of this dish — don't skip it.

## Overview image

![Stir-Fried Rice Cake / Bai Guo — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/staple_chao-nian-gao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/staple/炒年糕.md

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- [Soy Sauce Tossed Buckwheat Noodles](https://cookbook.cn-trending.com/r/staple_jiang-ban-qiao-mai-mian/)
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---

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