Ingredients

• 1 tablespoon vegetable oil
• 1 , 15 ounce
• 1 cup finely chopped red onion
• 1 cup frozen corn
• 1 cup cooked white rice , cold
• 1.5 teaspoons chopped fresh thyme leaves
• 0.5 teaspoons garlic salt
• 0.13 teaspoons cayenne pepper
• 2 cups lightly packed fresh spinach leaves

Instructions

1. 1 Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
2. 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 to 2 minutes.

Nutrition per serving