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Southern Stir-Fry

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By Betty Crocker Kitchens
Updated Oct 2, 2008
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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
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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

  • Step 
    1
    Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
  • Step 
    2
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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