Stir-Fried Watermelon Rind

Sweet and sour come together in the best way imaginable with watermelon rind stir fry!

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30 Min.

Easy

Leftovers

Ingredients

2 tbsp extra-virgin olive oil, divided

5 cloves garlic, halved

2.5cm piece ginger, peeled and thinly slivered

2 large eggs, beaten

Watermelon rinds, dark green skin removed, thinly sliced

1 chopped broccoli stem or florets

2 tbsp low-sodium soy sauce

2 tbsp rice wine vinegar

1 tbsp Sriracha

½ tsp packed brown sugar

1 tsp toasted sesame oil

2 green onions, thinly sliced

Method

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add garlic and ginger and cook until lightly golden and fragrant, 1 to 2 minutes. Transfer to a plate.

Pour eggs into the skillet and let sit until the very edges look like they are about to set, about 20 seconds, then stir using a wooden spoon or silicone spatula until soft curds form. Remove from heat and transfer to the garlic-ginger plate.

Return the skillet to medium heat and heat the remaining 1 tablespoon of olive oil. Add watermelon rind, carrot, and broccoli and cook, stirring occasionally, until softened and watermelon begins to turn translucent, 5 to 6 minutes.
Add soy sauce, vinegar, Sriracha, sugar, pepper and green onions. Cook, stirring frequently until sauce reduces slightly and turns glazy about 2 minutes. Remove from heat and stir in sesame oil.

Garnish with more green onions before serving.