Entree: Thailand – Southern Thailand – ใบเหลียงผัดไข่ ➤ Bai liang phat khai (Stir‑fried bai liang leafy greens with eggs in a savory Thai seasoning)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 3 large eggs (5 1/4 oz (150 g))
- 8 oz (225 g) bai liang leaves, washed and roughly chopped
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 small shallot, thinly sliced (1 1/16 oz (30 g))
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) oyster sauce
- 1/2 tsp (2.5 g) palm sugar or brown sugar
- 1/4 tsp (0.5 g) ground white pepper
- 1-2 Thai bird chiles, sliced, optional (0.0705 to 0.141 oz (2–4 g))
- 1 tbsp (15 ml) water or light chicken stock
- 2 scallions, sliced on the diagonal (11/16 oz (20 g))

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 3 large eggs (150 g)
- 8 oz (225 g) bai liang leaves, washed and roughly chopped
- 3 cloves garlic, minced (9 g)
- 1 small shallot, thinly sliced (30 g)
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) oyster sauce
- 1/2 tsp (2.5 g) palm sugar or brown sugar
- 1/4 tsp (0.5 g) ground white pepper
- 1-2 Thai bird chiles, sliced, optional (2–4 g)
- 1 tbsp (15 ml) water or light chicken stock
- 2 scallions, sliced on the diagonal (20 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a wok or large skillet over medium-high heat until hot, then add the vegetable oil.
2. Add the minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not burnt.
3. Push aromatics to one side of the wok, lower heat slightly, crack in the eggs and scramble them gently until just set.
4. Add the bai liang leaves and sliced chiles; stir-fry quickly to combine with the eggs and aromatics, 1–2 minutes until leaves wilt but remain bright.
5. Stir in the fish sauce, oyster sauce, sugar, white pepper, and 1 tbsp (15 ml) water or stock; toss everything together and cook another 30–45 seconds, adjusting seasoning to taste.
6. Add the scallions, give a final quick toss, remove from heat, and serve immediately with steamed rice.

1. Heat a wok or large skillet over medium-high heat until hot, then add the vegetable oil.
2. Add the minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not burnt.
3. Push aromatics to one side of the wok, lower heat slightly, crack in the eggs and scramble them gently until just set.
4. Add the bai liang leaves and sliced chiles; stir-fry quickly to combine with the eggs and aromatics, 1–2 minutes until leaves wilt but remain bright.
5. Stir in the fish sauce, oyster sauce, sugar, white pepper, and 1 tbsp water or stock; toss everything together and cook another 30–45 seconds, adjusting seasoning to taste.
6. Add the scallions, give a final quick toss, remove from heat, and serve immediately with steamed rice.