Sweet & Sour Watermelon Rind Stir-Fry

Ingredients

• 2 tbsp. extra-virgin olive oil, divided
• 5 cloves garlic, halved
• 1“ piece ginger, peeled and thinly slivered
• 2 large eggs, beaten
• 2 c. watermelon rind, dark green skin removed, thinly sliced
• 1 small carrot, thinly sliced
• 1/2 c. chopped broccoli stems or florets
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. Sriracha
• 2 tbsp. packed brown sugar
• 1/2 tsp. freshly ground black pepper
• 1 tsp. toasted sesame oil
• 2 green onions, thinly sliced, plus more for garnish

Instructions

1. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add garlic and ginger and cook until lightly golden and fragrant, 1 to 2 minutes. Transfer to a plate.
2. 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.
3. Return skillet to medium heat and heat remaining 1 tablespoon olive oil. Add watermelon rind, carrot, and broccoli and cook, stirring occasionally, until softened and watermelon begins to turn translucent, 5 to 6 minutes.
4. 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 and cooked eggs, garlic, and ginger.
5. Garnish with more green onions before serving.