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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
10 minutes
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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