Slice 1/2 onion and chop 1/2 stalk of green onion finely.

Heat a pan on high heat and pour the oil from the tuna can into the pan.

Add the sliced onion and chopped green onion to the pan and stir-fry until the onion becomes translucent.

Reduce the heat to low and add 2 tbsp of doenjang to the pan.

Add 2 tbsp of water and stir-fry the mixture on medium heat until well combined.

Push the mixture to the side of the pan and add 2 bowls of cooked rice to the center.

Add 1 can of tuna, 1/2 tbsp oyster sauce, 2 tbsp oligosaccharide, 1 tbsp garlic powder, and 1 tbsp sesame oil to the rice.

Increase the heat to high and stir-fry everything until the rice is fluffy and well mixed.

Prepare sunny-side-up fried eggs by heating a pan with oil on low heat, cracking the eggs, and covering the pan to cook the whites evenly.