SOUTHERN STIR-FRY

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Southern Stir-Fry image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 cup cold cooked white rice
1 cup frozen corn
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
2 cups lightly packed spinach leaves

Steps:

  • Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
  • Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.

Nutrition Facts : Calories 205, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

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