Step-by-Step Instructions

1. 1.Prepare Vegetables

   Dice half a small carrot into small cubes. Slice the white and light green parts of one leek into rounds, and chop the dark green leek leaves into smaller pieces. Keep them separate.

2. 2.Beat Eggs

   Crack 2 eggs into a bowl and beat them thoroughly until the yolk and white are fully combined.

3. 3.Scramble Eggs

   Heat 1-2 tablespoons of cooking oil in a wok over medium-high heat. Pour in the beaten eggs and let them set slightly for about 10-15 seconds. Then, use a spatula to break the eggs into small scrambled pieces. Cook until just set but still soft, about 30-40 seconds. Dish out the scrambled eggs and set aside.

4. 4.Sauté Carrots and Leek

   Add a little more oil to the wok if needed. Add the diced carrots and sliced leek (white and light green parts). Sauté for about 1 minute until they start to soften slightly.

5. 5.Add Rice and Tuna

   Add 2 bowls of cooked rice to the wok. Stir-fry for about 1-2 minutes, breaking up any clumps and mixing with the vegetables. Then, add the drained can of tuna flakes and continue to stir-fry for another 1-2 minutes, ensuring the tuna is well distributed.

6. 6.Combine and Season

   Return the scrambled eggs to the wok. Add 1.5 tablespoons of soy sauce and 0.5 teaspoon of mushroom granules (or ajinomotto). Stir-fry vigorously for 1-2 minutes, ensuring all ingredients are well combined and the rice is evenly seasoned.

7. 7.Finish with Leek Leaves

   Add the chopped leek leaves (dark green parts) to the fried rice. Stir-fry for a final 30 seconds until the leek leaves are just wilted and incorporated.

8. 8.Serve

   Transfer the tuna fried rice to a serving plate. Garnish with fried shallots if desired. Serve hot.