Schezwan Fried Rice (Veg)
Bold heat, every grain
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
Is the Schezwan sauce made in-house?
Yes, our chefs prepare a fresh batch of authentic Indo-Chinese Schezwan sauce using dried red chilies and garlic.
How spicy is this fried rice compared to the regular Veg Fried Rice?
It is significantly spicier, featuring a prominent chili heat and robust garlic flavor, whereas the regular veg fried rice is very mild.
Can I get extra Schezwan sauce on the side?
Absolutely! We serve extra sauce on the side for those who want an even more deep flavor.
Does this rice have a sweet taste?
It has a very slight hint of sweetness to balance the deep heat and tangy vinegar, creating a complex flavor profile.
What veggies are tossed into the rice?
It contains a crunchy mix of finely diced cabbage, carrots, bell peppers, and fresh spring onions.
About Schezwan Fried Rice (Veg)
Schezwan Fried Rice is the spicy, red member of our rice section, and like everything in this group it is Indo-Chinese rather than authentically Chinese or North Indian. The style was born from the Hakka Chinese community in India, who took Chinese wok cooking and rebuilt it around Indian heat; the Schezwan name nods to Sichuan but the flavour is its own thing, hotter and a little sweeter. At BHARAT in Huai Khwang we cook basmati rice, cool it so the grains stay separate, then wok-toss it with diced carrot, bean, cabbage, capsicum, and spring onion in a Schezwan paste we make in-house from soaked dried red chillies, garlic, vinegar, and a touch of sugar. The wok is run hot enough that the paste caramelises onto the rice instead of just coating it, which deepens the flavour and gives the grains their bright red colour. Compared with our regular Veg Fried Rice, which is deliberately mild, this is significantly spicier, carrying a prominent chilli heat and a robust garlic note. There is only a very slight hint of sweetness, just enough to balance the heat and the tang of the vinegar rather than to make the dish sweet. The chef from Uttarakhand can adjust the spice, and we are happy to serve extra Schezwan sauce on the side for anyone who wants more. The soy and paste are house-made, and the kitchen is halal-friendly with no pork. It is filling enough to stand as a main on its own, and because it already brings its own heat, it pairs best with a milder gravy or a dry starter rather than another fiery dish.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Fried Rice & Noodles menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.