By Akshara
January 2, 2026
Triple rice is a classic Indo-Chinese restaurant dish, especially popular in Mumbai-style Chinese eateries. The dish combines three elements on one plate: vegetable fried rice, crisp fried noodles, and a spicy gravy poured over just before serving. The contrast of textures and heat makes it a popular choice for winter dinners and shared spreads, where the dish is mixed at the table rather than eaten in layers.
Fried Rice: Cooked long-grain rice Oil Finely chopped garlic Spring onions Carrot, beans and cabbage Soya sauce Salt Crispy Noodles: Hakka noodles Oil for deep frying Spicy Gravy: Oil Garlic and green chillies Onion and capsicum Soya sauce Chilli sauce Cornflour slurry Salt and water
Stir-fry garlic and vegetables on high heat.
Add rice, soya sauce and salt, and toss quickly to make fried rice.
Boil noodles until just cooked, drain well and deep fry until crisp.
For the gravy, sauté garlic, chillies, onion and capsicum, then add sauces and water.
Thicken lightly with cornflour slurry and simmer briefly.
Serve by placing fried rice on a plate, topping with noodles, and pouring hot gravy over it.