Southern Recipe | Southern Stir-Fry

Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas, and spinach.

Ingredients

• 1 tablespoon vegetable oil
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 cup finely chopped red onion
• 1 cup frozen corn
• 1 cup cooked white rice, cold
• 1 ½ teaspoons chopped fresh thyme leaves
• ½ teaspoon garlic salt
• ⅓ teaspoon cayenne pepper
• 2 cups lightly packed fresh spinach leaves

Cooking Directions

1. Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
2. Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

Nutrition Facts

• calories219.4
• carbohydrateContent38.6 g
• fatContent4.5 g
• fiberContent5.7 g
• proteinContent8.2 g
• saturatedFatContent0.8 g
• sodiumContent555.7 mg
• sugarContent3.2 g