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Watermelon Rind Stir Fry Recipe

Watermelon Rind Stir Fry

A crisp, colorful stir fry that transforms leftover watermelon rind into a flavorful, nutritious plant-based dish. Fresh vegetables and a creamy peanut-ginger sauce make this quick recipe a delicious zero-waste meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 Servings
Course: Main Dish
Cuisine: Asian-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 –3 cups watermelon rind peeled and thinly sliced
  • 2 large carrots cut into matchsticks
  • 2 scallions white and green parts separated
  • 1 tbsp neutral oil
  • 3 tbsp peanut butter
  • 1 tsp grated ginger
  • 1 tbsp maple syrup
  • 2 tbsp soy sauce or tamari
  • Juice of ½ lime
  • Optional: 1 tbsp rice vinegar
  • Pinch of red pepper flakes

Method
 

  1. Slice watermelon rind into thin strips after removing pink flesh and tough green skin.
  2. Heat oil in a skillet over medium-high heat until shimmering.
  3. Add watermelon rind and carrots and stir fry until crisp-tender.
  4. Add the white parts of scallions and continue cooking another minute.
  5. Whisk peanut butter, soy sauce, ginger, maple syrup, lime juice, and red pepper flakes in a bowl.
  6. Pour the sauce into the skillet and stir until vegetables are coated.
  7. Reduce heat and cook until sauce thickens and clings to the vegetables.
  8. Finish with sliced green scallions, fresh herbs, peanuts, or sesame seeds and serve hot.

Notes

This stir fry shines when vegetables stay crisp, so avoid overcooking. Watermelon rind absorbs flavors quickly, creating a satisfying texture that feels both fresh and hearty. Adjust sauce thickness with a splash of water and customize vegetables based on what you have available.