Noosa Locals will know the team from Fermentstation from their stall at the noosa Farmers Market

Their Organic Miso and chilli oil are Fermented for over 8 months with a biodynamic rice, koji and a macrobiotic sea salt, it can take up to 3 years for nature to evaporate the water to the point that the salt drops out leaving essential minerals and nutrients for for a healthy gut flora. You can find their pastes and oils in the fridge at Bioshop Noosa.

This recipe uses the Noosa Chilli Oil Mildly spicy with  also full umami koji flavour.

Ingredients

• 2 tbsp black sesame oil
• 1 clove garlic finely chopped
• 1 clove ginger finely chopped
• 1/4 carrot diced
• 1/4 red onion diced
• 1/4 zucchini diced
• 30g Cooked chicken breast fillet shredded (optional)
• 10g shiitake slices (optional)
• 1tbsp Noosa chilli oil
• 2 cups cooked medium grain rice
• Parsley to serve
• Salt and pepper

Method:

1. Heat the sesame oil in a wok or pan on low heat.  Add the ginger, garlic, Noosa chilli oil for 2 minutes.

2. Add chicken then all vegetables, stir fry in high heat for a minute.

3. Add rice and cook, stirring occasionally, for 4 minutes, or until the rice gets slightly brown.

4. Divide between bowls and top with the parsley, sprinkle salt and pepper.

Learn more about Fermenstation here