Prepare all ingredients. Chop enoki mushrooms, onion, and carrot finely.

Drain the oil from the canned tuna and beat the egg until smooth.

Heat 1 tbsp of sesame oil in a pot over high heat.

Add all the chopped vegetables and stir-fry for about 1 minute on high heat.

Add plenty of water to the pot and cover with a lid. Bring to a boil over high heat.

Once boiling, add the cooked rice and continue boiling uncovered on high heat.

Reduce to low heat and simmer for about 15 minutes. Skim off any foam that rises to the surface.

When the rice is softened, add the drained tuna and stir well to combine.

Pour the beaten egg slowly in a circular motion while stirring gently to prevent clumping.