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
Preparation
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.
