Wash bok choy leaves thoroughly under running water.

Blanch bok choy in boiling water with a pinch of salt until slightly wilted.

Rinse blanched bok choy in cold water and squeeze out excess moisture.

Chop bok choy finely and set aside.

Beat eggs with a pinch of salt until well mixed.

Heat a pan with a small amount of cooking oil and cook the eggs into scrambled eggs.

Drain the oil from the canned tuna and set aside.

In a large bowl, combine cooked rice, chopped bok choy, scrambled eggs, drained tuna, mayonnaise, and pepper.

Taste and adjust seasoning with more mayonnaise or salt if needed.