Put the canned tuna in a strainer and drain the fat with a spoon.

Chop green onions to make green onion oil and prepare green onion oil.

Put 2 eggs and 2 pinch of salt in a bowl and make egg water.

Put green onion and 2 tablespoons grape seed oil in a pan and stir-fry until the scent of green onion comes up to make green onion oil.

When green onion oil is made, add tuna, stir-fry, and push to one side of the pan.

Add the prepared egg water.

Wait until the eggs are 70% cooked, scramble over low heat, and cook over residual heat.

Push the finished scramble to the side of the tuna.

Add 1 tablespoon of thick soy sauce over medium heat and blow it until 1/3 of the soy sauce is left. (If you have a lot of soy sauce left, it can be salty, so adjust the amount to suit your taste.)
Mix tuna and eggs evenly when 1/3 of soy sauce is left. (I forgot the picture)

Add the rice over low heat and stir-fry it while grilling it (if it is not salty, season with oyster sauce or salt)

Turn off the gas heat, add sesame seeds and 0.5 tablespoons of sesame oil, and stir-fry soy sauce egg rice tuna fried rice.

If you want to eat it in a pretty shape, put tuna egg fried rice in a rice bowl, turn it upside down, and put it on a plate, so you can eat it pretty in the shape of a rice bowl. (Please sprinkle parsley powder on it.)