1 tablespoon vegetable oil 1 cup cold cooked white rice 1 cup frozen whole kernel 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
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.