Drain the oil from the canned tuna and set aside.

Chop the vegetables finely: carrot, zucchini, and onion.

Heat sesame oil and cooking oil in a pan and sauté the vegetables.

Add the cooked rice to the pan and stir-fry with soy sauce for seasoning.

Pour 1000ml of water into the pan and bring to a boil over high heat.

Once boiling, cover the pan and simmer on medium heat for 5 minutes.

Reduce to low heat and stir continuously to prevent sticking as the water reduces.

Add the tuna, reserving a small amount for garnish, and season with pepper.