Southern Stir-Fry

Southern Stir-Fry

Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas and spinach.

Prep Time



Total Time






tablespoon vegetable oil
cup cold cooked white rice
cup Green Giant™ Steamers™ Niblets® frozen corn
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
teaspoon garlic salt
teaspoon ground red pepper (cayenne)
can (15 to 16 ounces) black-eyed peas, rinsed and drained
cups lightly packed spinach leaves
  1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Measuring all your ingredients and cooking the rice the night before will help you get this dinner done in no time.
Serve With
Need to pump up the heat? Put a bottle of red pepper sauce on the table so guests can add as much fire as they want.
Serve With
Serve with biscuits and fresh fruit for a quick weeknight meal. For any meat lovers in the family, sprinkle 1 slice bacon, cooked and crumbled, onto each individual serving. Or keep it vegetarian, and sprinkle each serving with bacon flavor chips.
Did You Know...
Despite their southern roots, black-eyed peas originated in Asia. These small beige beans with black circular “eyes” are also called cowpeas.
Try canned black-eyed peas with jalapeño chilies in this dish. Omit the ground red pepper, or keep it in if you like plenty of heat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 205
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 350 mg;
  • Total Carbohydrate 42 g
    • (Dietary Fiber 8 g,
  • Protein 11 g;
Percent Daily Value*:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.