Do not underestimate the impact and nutrition of spice. Store them very close to the stove so they will be convenient to use. The spices you need are garlic, and/or tumeric, pepper, cumin, ginger, oregano, rosemary, parsley, sage, thyme, cinnamon, and dry mustard. Salt, sugar, soya sauce, apple cider vinegar, rice vinegar and/or balsamic vinegar are also value components of appetizing meals. Use spices liberally, except for sage and pepper, it is very hard to use too much. Start with a teaspoon per meal of each spice, then remember to add or reduce to suit your taste the next time you use that combination. You won’t use all the spices everyday, but each imparts unique flavors which allow you to have a an appetizing, exciting menu.
Fried rice is an excellent nutrient dense entrée. Put one and one half cups of rice and three cups of cold water in pot with lid. Cook on high until steams, without taking off the lid, turn the burner down to low and let cook for twenty minutes. In a large frypan, on medium put dry spices like tumeric or curry, when warmed add one quarter cup of olive oil, garlic, ginger, mushrooms and fresh or frozen vegetables cut fine. Turn temperature to high and stir vigorously. When the vegetables are hot add hot or leftover rice. Make three holes in the rice, and fill with raw eggs. Quickly stir into the rice, letting the heat of the rice cook the egg. Then turn down to medium and let cook without stirring for a few minutes. Add soya sauce, a pinch of sugar, pepper and salt to taste, then stir vigorously with fork. Turn off heat.
We don't buy rice anymore. It takes so much water to produce and has to come so far to our house. I use various beans and lentils for this recipe. In our house this recipe is always made with leftovers.