Measure rice and water; rinse rice in a fine mesh sieve until water runs clear. Dice the carrot and thaw the peas if frozen. Open the coconut milk and pumpkin puree and set near the stove.

Beat the egg in a small bowl and set aside. Chop parsley for garnish.

In a medium saucepan, combine rinsed rice and 2 1/4 cups water. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground turkey and break it up with a spatula. Cook, stirring occasionally, until the turkey is fully cooked and no longer pink (about 6–8 minutes).

Add the diced carrot and cook 3–4 minutes until slightly tender. Stir in the thawed peas and cook 1–2 minutes more.

Lower heat to medium-low. Stir in 1/4 cup pumpkin puree, 1/3 cup coconut milk, and 2 tablespoons shredded coconut into the turkey and vegetables. Mix until warmed through (1–2 minutes).

Pour the beaten egg evenly over the mixture and stir continuously for about 1 minute until the egg is cooked and incorporated. Remove skillet from heat.

Combine the cooked rice with the turkey-coconut mixture in a large mixing bowl. Stir gently until evenly mixed. Taste for aroma (do not add salt or seasonings). Let the mixture cool to lukewarm before serving to your dog.

Spoon appropriate portions into your dog’s bowl once the meal is cooled. Garnish each serving with a small sprinkle of chopped parsley if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days or portion into freezer-safe containers for up to 2 months. Reheat a refrigerated portion gently until just warm and test temperature before serving.