Moringa Fried Rice (Sinangag na may Malunggay)

How I Came Up with This Recipe?

This Malunggay Fried Rice is my simple, healthy spin on classic fried rice, loaded with the fresh, green flavor of malunggay (moringa) leaves. Growing up in the Philippines, we had a big malunggay tree in our backyard, and I’d often grab a handful of leaves to add to whatever dish I was cooking. One morning, I thought, “Why not try it in fried rice for breakfast?” and I’m so glad I did!

The result was a flavorful, nutrient-rich dish with buttery garlic, the mild earthiness of malunggay, and a hint of saltiness from a sprinkle of seaweed. This fried rice quickly became part of my regular breakfast menu—a healthy, satisfying start to the day.

Now, living abroad, I still keep an eye out for malunggay at Asian stores. It can be a bit pricey here, but it’s worth it for the flavor and nutrients. This dish, with its buttery garlic, mild malunggay, and hint of salt from seaweed, is comforting and nutritious. I often make it for breakfast, but it’s great anytime.

Why You’ll Love This Dish

Malunggay Fried Rice isn’t just tasty; it’s packed with nutrients. Malunggay, or moringa, is rich in vitamins and minerals that support overall health. Its mild, fresh taste blends smoothly with the garlic and the slight saltiness of seaweed, making each bite feel balanced and delicious.

If you’re looking for a simple way to make fried rice more nutritious, this recipe is a great choice. My Canadian friends, unfamiliar with malunggay at first, now enjoy this dish for its flavor and health benefits. So whether you’re new to malunggay or just want a new way to enjoy it, this fried rice is a must-try!

Ingredients for Malunggay Fried Rice

• 1 cup fresh malunggay (moringa) leaves
  Blended with a small amount of water, it gives the rice its vibrant green color. Can’t find fresh malunggay? Try frozen or powdered if available, though fresh is best for flavor!
• 1 tablespoon water
  To help blend the malunggay into a smooth paste.
• 2 tablespoons butter (or coconut oil)
  Butter brings a rich, creamy flavor.
• 6 cloves garlic, minced
  Fresh garlic brings warmth and depth.
• 3 cups cooked rice, cooled
  Day-old rice is ideal here. It’s less sticky, letting each grain get evenly coated.
• Seaweed, cut into small pieces
  Adds a light crunch and a subtle umami flavor. Dried seaweed snacks or nori sheets work well.
• Salt and pepper, to taste
  Essential for seasoning; adjust to your preference.

How Do You Make Malunggay Fried Rice ?

1. Blend the Malunggay
   Place 1 cup of fresh malunggay leaves and 1 tablespoon of water in a blender. Blend until smooth, and set aside.
2. Sauté the Garlic
   In a large pan or wok over medium heat, melt the butter (or heat the coconut oil). Add minced garlic, and cook until golden and fragrant.
3. Add the Rice
   Add the rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes to let the rice absorb the garlic flavor.
4. Mix in the Malunggay Paste
   Pour in the blended malunggay and mix until the rice is evenly coated with its vibrant color.
5. Add Seaweed
   Sprinkle in the small pieces of seaweed, stirring to combine.
6. Serve
   Transfer to a serving dish, and enjoy warm. Optional: top with a fried egg, green onions, or sesame seeds for extra flavor and texture.

How to Prepare the Malunggay?

Preparing malunggay (moringa) leaves properly enhances both the flavor and color of your fried rice. Here’s how to do it:

1. Rinse and Dry the Malunggay
   Start by rinsing the malunggay leaves thoroughly to remove any dirt. Pat them dry with a paper towel or let them air dry for a few minutes.
2. Blend with Water
   Place 1 cup of malunggay leaves in a blender and add 1 tablespoon of water. Blend until you get a smooth, paste-like consistency. If the mixture seems too thick, add a small teaspoon of water to help it blend, keeping it thick for the best results.
3. Try Minced Malunggay Instead
   If you don’t have a blender, finely chop the malunggay leaves until they’re minced. This method works well, though the leaves will add a bit more texture to the fried rice.

Whether you blend or mince, prepared malunggay brings a nutrient-packed boost and a beautiful green hue to your fried rice!

Tips to Make Your Malunggay Fried Rice Even Better

1. Use Day-Old Rice
   If possible, use rice that’s been cooked and cooled—ideally from the day before. Freshly cooked rice can be too sticky and soft for fried rice, but day-old rice has a drier texture that fries up perfectly.
2. Blend Malunggay Smoothly
   Blend the malunggay leaves with a little water until smooth for even color and flavor. This step ensures the rice is fully coated with the vibrant, green malunggay paste.
3. Butter vs. Coconut Oil: I love using butter for that rich, creamy flavor, but coconut oil is a great alternative if you want a lighter, slightly tropical taste that pairs really well with malunggay. Try both and see which one you like better!
4. Add Extra Garlic for Bold Flavor
   Garlic brings a delicious depth to the dish. If you’re a garlic lover, feel free to add an extra clove or two for a bolder, garlicky taste that complements the mild malunggay.
5. Fry in a Large Pan
   Use a large pan or wok to give the rice enough room to fry evenly. Overcrowding can make the rice steam instead of fry, affecting the texture.
6. Add Seaweed for a Hint of Umami
   Bits of seaweed like nori add a slight crunch and a savory, umami flavor that enhances the taste of the rice.

Serving Suggestions

1. Top with a Fried Egg
   Place a sunny-side-up or over-easy egg on top for added richness. The creamy yolk blends perfectly with the garlicky rice, adding flavor and a bit of indulgence.
2. Top with Fresh Garnishes
   Chopped green onions, sesame seeds, or toasted garlic bits add flavor and crunch.
3. Pair with a Light Side Dish
   This fried rice pairs well with a cucumber salad, pickled veggies, or a small portion of grilled or fried fish.

How to Add Scrambled Egg to Fried Rice?

1. Cook the Scrambled Egg First
   Before you start frying the rice, heat a little butter or oil in the pan and pour in 2 beaten eggs. Stir gently until the eggs are just cooked but still soft. Remove the scrambled eggs from the pan and set aside.
2. Prepare the Fried Rice
   Follow the usual steps: sauté the garlic in butter or coconut oil, add the rice, and mix in the blended malunggay paste.
3. Add the Scrambled Eggs
   Once the malunggay is mixed evenly with the rice, gently fold in the scrambled eggs. Stir carefully to distribute the eggs throughout the rice without breaking them up too much.
4. Finish with Seasoning
   Season with salt and pepper to taste. You can add your seaweed and any other garnishes as usual.

Adding scrambled egg gives the fried rice a richer texture and a nice pop of color, making each bite even more satisfying!

Enjoyed this recipe? Check out more Filipino dishes on my blog! I share my favorite recipes, along with tips and personal twists, to bring authentic Filipino flavors to your kitchen.

• Vegetable Ukoy (Filipino Vegetable Fritters)

Malunggay Fried Rice (Sinangag na may Malunggay)

Malunggay Fried Rice (Sinangag na may Malunggay) is a nutritious and flavorful twist on traditional fried rice. This dish combines the mild, earthy taste of malunggay (moringa) leaves with garlicky, buttery rice, enhanced by subtle hints of seaweed for an extra layer of umami. 

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Prep Time 5 minutes mins

10 minutes mins

Course Breakfast

Cuisine Filipino Cuisine

Servings 4

Calories 174 kcal

Ingredients

 

• 1 cup fresh malunggay (moringa) leaves
• 1 tablespoon water
• 2 tablespoons butter (or coconut oil)
• 6 cloves garlic, minced
• 3 cups cooked rice, cooled (preferably day-old rice)
• 2 large eggs, beaten
• Small pieces of seaweed (nori or seaweed snacks)
• Salt and pepper, to taste

Instructions

 

• In a blender, combine the malunggay leaves and water. Blend until smooth and set aside.
• Heat 1/2 tablespoon of butter or oil in a large pan. Add the beaten eggs and cook, stirring gently, until just set. Remove the scrambled eggs from the pan and set aside.
• In the same pan, add the remaining butter or coconut oil. Add the minced garlic and sauté over medium heat until golden and fragrant.
• Add the cooled, cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice for about 2-3 minutes, letting it absorb the garlic flavor.
• Pour the blended malunggay into the pan and stir until the rice is evenly coated with the malunggay paste, turning a light green color.
• Gently fold in the scrambled eggs and sprinkle the seaweed pieces throughout the rice. Stir to combine and season with salt and pepper to taste.
• Transfer to a serving dish and garnish with additional toppings if desired. Enjoy warm as a nutritious and flavorful meal!

Notes

• Rice Texture
  Day-old rice works best because it’s drier, which helps keep the grains separate and gives a better texture. If using freshly cooked rice, let it cool and spread it out on a plate for a few minutes to release excess moisture.
• Blending Malunggay
  Blend the malunggay leaves with a small amount of water until smooth to ensure even color and distribution. This paste makes it easy to coat every grain of rice with malunggay flavor and nutrients.
• Garlic Flavor
  If you love a strong garlic flavor, feel free to add an extra clove or two. Garlic enhances the savory taste of the fried rice and pairs perfectly with malunggay.

Nutrition

Calories: 174kcalProtein: 3.93gFat: 7.25gFiber: 0.83gSugar: 0.12gVitamin A: 517IUVitamin C: 3.75mgCalcium: 12.5mgIron: 0.66mg

Keyword Fried Rice Recipe, Malunggay Recipe, Moringa Recipe

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