Ingredients
4
4 servings
- •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
- •⅛ teaspoon cayenne pepper
- •2 cups lightly packed fresh spinach leaves
Instructions
- Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 219
- Carbohydrate: 39g
- Fat: 5g
- Fiber: 6g
- Protein: 8g
- Sugar: 3g
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