Watermelon Rind Stir-Fry Recipe - Allrecipes.com
Watermelon Rind Stir-Fry Recipe
  • READY IN 30 mins

Watermelon Rind Stir-Fry

Recipe by  

"The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
  2. Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.
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Reviews More Reviews

Jun 27, 2011

I've been putting my watermelon rind in the compost so far this summer, but not anymore! I'm giving this recipe 5 stars for innovation and 4 stars for taste. My watermelon was a perfect texture (the submitter was spot-on when comparing it to zucchini), but still just a tad bitter. I added a little brown sugar at the very end, stirred in some roasted chicken pieces and served over white rice. It was an excellent - and very different - recipe, and I'm glad I tried it! The only thing I will do differently next time will be to simmer the rind a little longer to pull the last bit of the bitterness out. Oh, and make sure you use a high quality teriyaki sauce as it is the overwhelming flavor for the dish.

Jun 23, 2014

I'd just like to add that it is IMPERATIVE that you REMOVE the dark green shell of the water melon. You JUST want to cook the white cruncy part that sort of tastes like a cucumber. I'm chinese and my family has been cooking this as a home dish since I can remember, it is my FAVORITE thing. We dont cook it with chicken, just straight up, but the secret trick is to add a spoonful of chili-garlic sauce. Its the red stuff with the green cap and the white chicken on it. (Same company that makes Siracha Sauce) You can find a container of this sauce at your local Asian grocery store for like $3.50.


6 Ratings

Apr 02, 2012

I tried this recipe because it was so unusual. I am very glad I did. It was great but I had to make some changes 'cause of things on hand. I used canola oil instead of peanut oil & soy sauce instead of teriyaki sauce & it still was fantastic. Will try it next time with chicken strips stir fried first and served over rice. Hubby liked it also. Will help on the grocery bill also cause the rinds were always thrown out unless I was making watermelon pickles. Thanks for sharing.

Apr 17, 2012

It seemed like an interesting idea, so I made it exactly as written. Wasn't really impressed. Slightly sweet, but didn't really have any flavor, and didn't like the texture. If I make it again, I'll definitely spice it up, and maybe a few things - chicken or pork, maybe water chestnuts for crunch.

Apr 15, 2012

I give it 3 stars just for the creativity. However when it comes right down to it, the watermelon really isn't bringing a lot of flavor to the dish, and it honestly seemed like a vector for Teriyaki sauce. (If after reading this review, you do decided to make it, I recommend removing the outer 4mm of rind, otherwise it takes too long to cook and has a fibrous texture--much like ‘woody’ part of an asparagus stalk). Granted I didn’t follow the recipe exactly—I added ½ cup Teriyaki instead of ¼ cup (big mistake-keep it to ¼ cup otherwise all you can taste is Teriyaki and it comes out too salty). I also added a tsp of creamy peanut butter to vegetable oil (I wasn’t about to buy a whole thing of peanut oil just for one recipe.) It sounds good in principle, but it just didn’t turn out for me, maybe that extra ¼ of Teriyaki killed it for me. I served it over rice and that seemed to work well. Happy cooking!


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 1391 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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