- 2 tbsp extra-virgin olive oil, divided
- 5 cloves garlic, halved
- 2.5cm piece ginger, peeled and thinly slivered
- 2 large eggs, beaten
- Watermelon rinds, dark green skin removed, thinly sliced
- 1 chopped broccoli stem or florets
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp Sriracha
- ½ tsp packed brown sugar
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add garlic and ginger and cook until lightly golden and fragrant, 1 to 2 minutes. Transfer to a plate.
- 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.
- Return the skillet to medium heat and heat the remaining 1 tablespoon of olive oil. Add watermelon rind, carrot, and broccoli and cook, stirring occasionally, until softened and watermelon begins to turn translucent, 5 to 6 minutes.
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.
- Garnish with more green onions before serving.