Drain the oil from the canned tuna using a sieve and press with a spoon to remove excess oil.

Julienne the carrot, slice the onion, and shred the cabbage. Wash the cabbage under running water.

Fry an egg in a pan and set it aside.

Heat oil in a pan and stir-fry the cabbage, onion, and carrot until softened.

Add soy sauce, oyster sauce, and cooking wine to the pan. Stir well to combine.

Add the drained tuna to the pan and stir-fry quickly over high heat. Sprinkle black pepper to taste.

Place cooked brown rice in a bowl.

Top the rice with the stir-fried vegetables and tuna mixture.