STIR-FRY SOUTHERN STYLE

1 Cup cold cooked rice (white or brown)
1 Cup frozen whole kernel corn
1 Tablespoon olive oil (extra virgin)
1½ Teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme leaves
½ 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

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. Serve with biscuits and fresh fruit, if desired.

Serving size: ¼ of stir-fry
Calories: 205
Fat: 3 g
Cholesterol: 0 mg
Carbohydrate: 42 g
Protein: 11 g
Sodium: 350 mg

TIP: If you like, you can add any kind of meat to the stir-fry. Add hot sauce, if you like it hot and spicy.

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