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Asian Fried Farro with Roasted Eggplant and Sriracha Cashew Sauce Recipe

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4.1 from 87 reviews

This Asian Fried Farro with Roasted Eggplant is a vibrant and wholesome dish combining nutty farro with tender roasted Japanese eggplant, sweet potatoes, and scrambled eggs, all brought together with a spicy and creamy Sriracha Cashew Sauce. It’s a nutritious, flavorful twist on fried rice, perfect for a satisfying vegetarian meal.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 1/2 cup uncooked farro
  • 1 small sweet potato, finely diced
  • 1/2 cup sweet onions, finely diced
  • 2 garlic cloves, minced
  • 2 eggs
  • 1/2 Japanese eggplant, sliced
  • 1 tsp hemp seeds
  • Fresh herbs (basil or cilantro) for garnish

Sriracha Cashew Sauce

  • Use your preferred amount of spicy Sriracha Cashew Sauce as needed for cooking and serving

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) while preparing other ingredients to roast the eggplant.
  2. Cook Farro: In a small pan, combine 1/2 cup farro with 1 cup water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 10 minutes or until tender. Drain any excess water.
  3. Roast Eggplant: Place the sliced Japanese eggplant on a baking sheet. Lightly season with salt and pepper. Bake in the oven for about 12 minutes until tender. Check for doneness and continue baking for an additional 3 minutes if needed.
  4. Scramble Eggs: Crack two eggs into a small bowl and whisk well. Heat a medium skillet over medium heat and scramble the eggs until just cooked. Remove and set aside.
  5. Sauté Vegetables: Using the same skillet, add diced sweet potatoes, onions, and minced garlic. Add approximately 1 tablespoon of Sriracha Cashew Sauce. Cook over medium heat, stirring frequently, for 8-10 minutes until onions are translucent and sweet potatoes are tender.
  6. Combine and Heat Through: Add the cooked and drained farro and scrambled eggs to the skillet with the sautéed vegetables. Stir well to combine and cook for an additional 1-2 minutes until heated through.
  7. Assemble and Serve: Divide the farro mixture into two bowls. Top with the roasted eggplant slices. Drizzle generously with the remaining Sriracha Cashew Sauce. Garnish with hemp seeds and freshly chopped basil or cilantro. Serve immediately.

Notes

  • Farro can vary in cooking time, so adjust simmer time as needed based on package instructions.
  • Japanese eggplant is preferred for its mild flavor and tender texture, but other eggplant varieties can be substituted.
  • Sriracha Cashew Sauce adds both heat and creaminess; adjust the amount to taste or substitute with a different spicy sauce if desired.
  • This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
  • For a vegan version, substitute scrambled eggs with tofu scramble or chickpea flour scramble.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop and Roasting
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/asian-fried-farro-with-roasted-eggplant-and-sriracha-cashew-sauce-recipe/