Cook enough brown rice to make 3 cups according to the package instructions. While the rice is cooking, hard boil the eggs and shred the carrots.

Pour the olive oil into a large skillet over medium heat. Place the ground turkey and shredded carrots in the skillet. Cook until the turkey is browned, stirring occasionally to break up the meat, about 10 minutes. Turkey is done when it is 165°F.

Peel and chop the boiled eggs into small pieces. Add the eggs, cooked brown rice and curly parsley to the meat mixture in the skillet and stir well. Allow to cool before serving.

Store leftovers in an airtight container in the refrigerator.