Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas and spinach.
Southern Stir-Fry
- Prep Time 7 min
- Total 13 min
- Servings 4
- Ingredients 8
Ingredients
- 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
Instructions
-
Step1Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
-
Step2Add 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
205
Calories
3 g
Total Fat
11 g
Protein
42 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 205
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 350 mg
- Potassium
- 450 mg
- Total Carbohydrate
- 42 g
- Dietary Fiber
- 8 g
- Protein
- 11 g
% Daily Value*:
- Vitamin A
- 28%
- 28%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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