Typically when you think of stir-fry you think of Asian cuisine, but who says it has to be Asian? You will enjoy this zesty blend of rice, corn, black-eyed peas, and spinach.
Prep time: 10 minutes Cook time: 10 minutes Servings: 4
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 1/2 teaspoons chopped fresh thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 cups lightly packed fresh spinach leaves
DIRECTIONS
- 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, 1-2 minutes.
You can use 1/2 teaspoon dried thyme leaves instead of the fresh thyme, if desired.
Bon Appetite !
