Prepare all ingredients: drain tuna, chop lettuce, onion, and carrot. Adjust vegetables based on availability.

Beat 2 eggs with a pinch of salt.

Heat a pan with a little oil on low heat, pour in the egg mixture, and make scrambled eggs. Set aside.

In the same pan, add 3 tbsp oil and 2 handfuls of chopped green onion. Cook on low heat until fragrant.

Increase heat to high, add chopped onion and carrot, and stir-fry for 1 minute.

Add drained tuna and stir-fry for another minute.

Add 1.5 cups of cooked rice and mix well.

Add 1 tbsp oyster sauce and mix thoroughly.

Pour 1 tbsp soy sauce around the edges of the pan to create a smoky flavor.

Add scrambled eggs back into the pan and mix.