Chicken fried rice. Get rice in bulk (I recommend brown rice, but whatever fits the budget), get chicken in bulk, get veggies and eggs. Throw that chicken in the oven ASAP (I do 425F for 30 minutes, whatever works for you). Cook the eggs so the yolk juuuust stops being runny, remove from heat. While those cool, cook up the rice (about 1 cup per serving, but this recipe is meant to be tinkered with), set aside, it's just gonna hang out. Slice up them eggs, slice up them veggies (onion, carrots, corn, peas - anything you have available), and slice up the chicken once it's out of the oven and cooled. Throw the whole mess into a pan with a knob of butter, season with a touch of salt, some soy sauce, perhaps a dash of parsley or basil. Voila! I'd say it's a decently balanced meal, keeps well, and you can make a ton of it at once. Hopefully this helps a bit! For reference, I like this site's take: http://www.food.com/recipe/chinese-fried-rice-38748