Dice the carrot and onion finely. Crack 5 eggs into a bowl and whisk them well.

Chop the chives into small pieces, discarding the bottom 1cm. Whisk the eggs thoroughly.

Heat 3 tbsp of sunflower oil in a large pan. Sauté the diced onion and carrot, then add the cooked rice and stir-fry for 1 minute. Add a pinch of salt.

Drain the oil from the canned tuna and break it apart with your hands. Add the tuna to the fried rice and stir-fry for another minute.

Add the chopped chives to the pan and mix well. Pour the whisked eggs evenly over the rice mixture.

Cook until the eggs are fully set. The tuna egg fried rice is now ready.