Veg Triple Fried Rice
Three layers of flavour
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
Why is it called 'Triple' Fried Rice?
It is called'Triple' because it combines three main components: Fried Rice, Hakka Noodles, and a savory Gravy.
Is the gravy served mixed into the rice?
No, the spicy vegetable gravy is typically served in a separate bowl so you can mix it in according to your preference.
Does it come with any dumplings?
Yes, the gravy usually contains mixed vegetable dumplings, adding a filling element to the dish.
Is it spicy?
Yes, the rice, noodles, and gravy are all flavored with Schezwan sauce, giving the dish a medium-to-hot spice level.
Can this dish be shared?
Definitely! Because of the combination of rice, noodles, and gravy, the portion size is quite large and good for sharing.
About Veg Triple Fried Rice
Veg Triple Fried Rice is one of the heartier inventions of Indo-Chinese cooking, the hybrid cuisine the Hakka Chinese community developed in India by adapting Chinese technique to local taste. It is not a traditional Chinese or North Indian dish but a product of that fusion, and the "Triple" name describes exactly what is on the plate: fried rice, Hakka noodles, and a savoury gravy brought together in one serving. At BHARAT in Huai Khwang we start from the same base as our standard Veg Fried Rice, basmati wok-tossed with vegetables, then build it up with three layers of flavour, soy and Schezwan paste worked through the rice and noodles, and a Manchurian-style vegetable gravy alongside. That gravy usually carries mixed vegetable dumplings, which adds a filling, substantial element. We serve the gravy in a separate bowl rather than pre-mixed, so you can spoon in as much or as little as you like and control how wet the dish becomes. In body it sits between fried rice and noodles, heavier and louder than plain fried rice, with the rice, noodles, and sauce all carrying Schezwan seasoning for a medium-to-hot heat. The sauces are made in-house, the kitchen is halal-friendly with no pork, and the chef from Uttarakhand can adjust the spice. Because it combines three components in one order, the portion is large and genuinely good for sharing. This is a main course in its own right rather than a side; the noodles, rice, and gravy together make a complete plate, so you rarely need much else beside it apart from perhaps a dry starter to begin.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Fried Rice & Noodles menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.