Spicy Watermelon Rind Stir Fry is an interesting way to use up watermelon rind. It’s crunchy, fiery, and surprisingly addictive. If you’re into unique stir-fry recipes or want to spice up your summer cooking, this side dish is exactly what you need.
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Spicy Watermelon Rind Stir Fry Recipe
Spicy watermelon rind stir fry is a creative zero-waste dish inspired by Asian stir-fry techniques. It turns the often-discarded watermelon rind into a nutritious and flavorful meal.
This side dish is crunchy and slightly chewy, with a bold mix of spicy, tangy, and umami flavors. It’s not just tasty, it’s also packed with nutrients. You’ll get vitamins A, C, and B6, along with minerals like potassium, magnesium, and zinc. It’s also rich in antioxidants such as lycopene and citrulline.
The watermelon stir fry dish pairs well with flatbreads like roti, paratha, tandoori garlic roti, or lachha paratha. It can go with rice, dal dishes, or quinoa dishes. It pairs well with grilled or roasted meats, grain-based dishes, and salads.
You can enjoy this side with refreshing drinks like watermelon lemonade or watermelon basil iced tea. Light, cooling options such as ginger tea or iced herbal teas also work well to soothe the heat.
For a contrasting twist, try mild citrus or mint-based cocktails or mocktails. Traditional Indian drinks like buttermilk (chaas) or lassi are also great choices.
This is how to make the spicy watermelon rind stir fry:
Spicy Watermelon Rind Stir Fry
Nutrition
Ingredients
- 2.2 lbs watermelon rind white part only, peel off green skin
- 3 –4 Thai chili peppers or 2 small red jalapeños, sliced
- 2 scallions chopped
- 2 tbsp vegetable oil
- 1 tbsp Sriracha or any chili garlic sauce
- 1 tsp sugar
- ½ tsp soy sauce or sea salt to taste (for umami boost)
Instructions
- Remove and discard the tough green outer skin. Slice the white rind into bite-sized pieces.
- Slice chilies into chunks. For milder heat, remove seeds or use fewer peppers.
- Heat oil in a large skillet or wok over medium-high heat. Add watermelon rind and stir-fry for 3–4 minutes until slightly softened.
- Add chili slices and chili sauce. Stir to coat evenly.
- Season with sugar and soy sauce (or salt). Cook for another 5–7 minutes until tender-crisp.
- Stir in chopped scallions. Remove from heat and serve warm.
Notes
- Adjust spice level by reducing the number of chilies or using milder varieties.
- Best served hot with steamed rice.
SIMILAR RECIPES:
Variations
You can make your own stir-fry watermelon rind versions from the recipe above. Here are some suggestions:
- Flavor Variations
- Sweet & Sour Version adds vinegar and a bit more sugar for a tangy glaze.
- Black Pepper and Basil Addition uses crushed black pepper and Thai basil for a fragrant twist.
- Curry-Spiced Watermelon Rind includes curry powder and turmeric for a bold, Indian-inspired flavor.
- Low-Sodium Stir Fry uses coconut aminos or low-sodium soy sauce.
- Smoky Version adds smoked paprika or liquid smoke for a savory, smoky version.
- Watermelon Rind Kimchi Stir Fry stirs in chopped kimchi and sesame oil for a fermented tang.