Southern Stir-Fry

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

Step: 1

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

Step: 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.

Per Serving: 219 calories; protein 8.2g; carbohydrates 38.6g; fat 4.5g; sodium 555.7mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .