Step 1

Whisk the 3 eggs and 1/4 teaspoon of salt (or 1/2 teaspoon of fish sauce) till well-mixed.

Step 2

Over medium heat, heat 1 tablespoon of oil in a non-stick wok or pan. Once hot, reduce to medium-low heat and add the eggs.

Step 3

Allow the base to set (but the top is still wet), then use your heat-proof spatula to scramble, so that you get large curds. Gently stir till the entire egg is cooked, about 1-2 minutes. Plate.

Step 4

In the same wok, over high heat, heat up 2 more tablespoons of oil.

Step 5

Add the chili-garlic paste, stir for 20 seconds, then add the minced shallots and stir-fry till fragrant and translucent (about 1 minute.) Note that the chili will produce spicy fumes that will make you cough and your eyes water, so omit if you don't want that to happen.

Step 6

Add the drained tuna and stir to combine.

Step 7

Add the rice and sauces then stir till everything is well-mixed and piping hot.

Step 8

Add the egg back to the pan, mix again, then remove from heat and serve. Garnish with sliced spring onions or chili flakes.