Stir-Fried Watermelon Rind – Respect Food

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.


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


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.