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a bowl of watermelon rind stir fry with rice and peanut sauce

Watermelon Rind Stir Fry

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5 from 5 reviews

  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like the combination of a carrot and a cucumber and is perfectly complemented with a satisfying peanut sauce.



For stir fry base:

  • 23 cups of watermelon rind, pink flesh removed (and eaten, obviously)
  • 23 large carrots
  • 1 TBS neutral, high heat oil (like avocado)
  • 2 scallions

For peanut sauce:

  • 3 TBS peanut butter
  • 1 inch knob of fresh ginger, grated (or 1 tsp dried)
  • 1 TBS maple syrup
  • 2 TBS soy sauce or tamari for gluten-free
  • Juice from 1/2 medium lime
  • 1 TBS rice vinegar, optional
  • Pinch of red pepper flakes
  • 1 TBS sesame oil, optional
  • Water to thin

To serve:

  • Lime wedge
  • Peanuts
  • Fresh basil and/or mint
  • Sesame seeds
  • Cooked grain of choice (I like white or brown rice)


  1. Wash all produce. Next, begin preparing watermelon. Use a sharp knife or Y-peeler to remove the dark green rind. While this is edible, it can be a bit tough to chew through so I recommend taking most of it off. Slice the white part of the rind into matchstick shapes. Next, slice the carrots in the same shape. Set aside. Slice scallions into rounds, dividing the green and white portions (we’ll use both).
  2. Add oil to a large skillet or wok over medium-high heat. Add rind and carrots and begin to cook, stirring a few times, for 5-6 minutes or until slightly softened.  Add white portion of chopped scallions to the stir fry, saving the green tops for garnishing.
  3. While vegetables are cooking, make the peanut sauce by combining in a medium bowl peanut butter, ginger, maple syrup, soy sauce/tamari, lime juice, rice vinegar if using, red pepper flakes, and sesame oil if using. Stir to combine and add a splash of water to help it come together (you want it to be fairly loose as it will thicken when cooked).
  4. Once watermelon and carrots are starting to soften, pour peanut sauce over mixture and reduce heat to medium low. Let cook for 2-3 minutes, until the sauce becomes a bit sticky and clings to the vegetables. Remove from heat.
  5. Serve stir fry with reserved green scallion pieces, lime wedges, peanuts, fresh herbs, sesame seeds, and cooked rice. It will keep in a sealed container in the fridge for about a week.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stir Fry


  • Serving Size: One fourth of recipe
  • Calories: 181.3 calories
  • Sugar: 6 grams
  • Sodium: 463.9 milligrams
  • Fat: 13.2 grams
  • Saturated Fat: 2.2 grams
  • Unsaturated Fat: 11 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 11.7 grams
  • Fiber: 2.6 grams
  • Protein: 4.3 grams
  • Cholesterol: 0 milligrams