Mushroom Fried Rice
Earthy, fragrant, quietly special
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the mushrooms sliced or minced?
We use thick sliced button mushrooms so you get a meaty, filling texture in the dish.
Is there any other vegetable in the rice?
While mushrooms are the star, we also add some finely diced carrots and spring onions for color and crunch.
Does this dish contain MSG?
Our standard recipe aims for natural flavors, but we can completely omit any MSG upon request.
Can I add Schezwan sauce to the Mushroom Fried Rice?
Yes, we can prepare a spicy Mushroom Schezwan Fried Rice if you prefer a fiery kick.
Is the rice sticky?
No, we use cooked long-grain rice that remains separate and fluffy after being wok-tossed.
About Mushroom Fried Rice
Mushroom Fried Rice belongs to the Indo-Chinese rice family, the hybrid style the Hakka Chinese community created in India by cooking Chinese-style for an Indian palate. It is neither authentically Chinese nor North Indian, just a well-loved part of that fusion repertoire, and this is one of its more understated, savoury versions. At BHARAT in Huai Khwang we use thick-sliced button mushrooms rather than minced ones, so you get a meaty, filling texture in every spoonful. They are wok-tossed with cooled long-grain basmati rice, garlic, spring onion, and a small amount of light soy, with some finely diced carrot and spring onion added for colour and a little crunch. The key to the flavour is the mushroom itself: as it cooks it releases water, and as that water evaporates in the hot wok the rice fries in it, leaving a deep, earthy mushroom taste worked right into the grain rather than sitting on top. The rice stays separate and fluffy because it is long-grain and cooled before frying, never sticky. The soy is house-made and the kitchen is halal-friendly with no pork. This is a mild dish by design, leaning on the savoury depth of the mushroom rather than chilli, which makes it a comforting main on its own or a partner to a spicier gravy. If you want heat, the chef from Uttarakhand can build it into a spicy Mushroom Schezwan Fried Rice instead, and we can leave out added MSG on request. It works as a main course by itself or as the rice element of a larger shared meal.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Fried Rice & Noodles menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.