Ingredients

• 200 g lean ground turkey — crumbled
• 200 g cooked white rice — cold, loosened with a fork
• 120 g zucchini — finely diced
• 60 g carrot — finely grated
• 8 g fresh ginger — very finely minced
• 250 ml low-sodium chicken broth — room temperature
• 80 g egg whites — lightly whisked
• 2 g salt — or to taste optional

Instructions

1. Add the lean ground turkey to a non-stick skillet and cook over medium heat for 4–5 minutes, breaking it into fine crumbles, until just cooked through with no pink remaining.
2. Stir in the minced ginger and cook for 1 minute, keeping the heat on the lower side of medium to avoid browning or strong smells.
3. Add the finely diced zucchini and grated carrot, then pour in the chicken broth; bring to a gentle simmer and cook for 4–5 minutes until the vegetables are very soft.
4. Stir in the cooked white rice, breaking up any clumps, and simmer for 2–3 minutes until the mixture is thick and very soft, like a loose risotto; lower the heat to low.
5. Slowly drizzle in the whisked egg whites while gently stirring so they form soft ribbons throughout the skillet; cook for 1–2 minutes until the egg whites are just set and the mixture is creamy.
6. Taste and add a small pinch of salt only if needed, then remove from heat and let stand for 2–3 minutes so it cools slightly before serving, which can make it easier to tolerate when nauseated.