1 Tablespoon veg. oil
1 cup cold cooked white rice
1 cup frozen whole kernel corn
1 1/2 teaspoons chopped thyme leaves or
1/2 teas. dried thyme leaves
1/2 teas.garlic salt
1/2 teas. ground red pepper (cayenne)
1 can (15-or16 oz) black eyed peas rinsed and drained
2 Cups lightly packed spinach leaves
Heat oil in wok or 12 inch skillet over med.high heat. Rotate oil in skillet to cover it. Add all other ingredients except spinach leaves. Stir fry 3-4 minutes until heated thoroughly. Add spinach leaves an stir fry 1 - 2 minutes just until spinach leaves begin to wilt.
Hey, we southern gals like Asian food too, but with a southern twist on it! YeeeHawww!