Heat olive oil in a pan over medium-high heat.

Add the beaten egg and scramble for 1–2 minutes until just cooked. Push to the side of the pan.

Add the rice to the pan and stir-fry for 3–4 minutes, breaking apart clumps.

Add frozen peas and carrots. Stir-fry for another 3 minutes until heated through.

Add drained tuna, garlic granules, and ginger powder. Stir well for 2 minutes.

Pour in soy sauce, tossing everything until the rice is evenly coated.

Stir in sliced spring onion, season with salt and pepper, and serve hot.