The fridge is empty, and I don't have the energy to go grocery shopping.

Delivery? The price on the Uber app hurts my pride.

But what if there's a can of tuna in the corner of the pantry, a few eggs in the fridge, and half an onion rolling around?

Congratulations. You are now someone who can make a tuna mayo rice bowl.

This is truly a cheat character in the world of solo meals. With almost no ingredients, the result easily surpasses a convenience store lunch box.

The taste is great, and the time it takes to make is similar to boiling ramen. No, it might even be faster than ramen.

Ingredients

1 bowl of rice, 1 can of tuna, 2 eggs, 1/2 onion, mayonnaise, soy sauce, sugar, seaweed flakes

Instructions

First, make the tuna mayo.

Open the can of tuna and squeeze out the oil completely.

Here, "completely" is important.

If you don't squeeze it well, a tsunami of greasiness will come later.

Mix the drained tuna with 2-3 tablespoons of mayonnaise and a sprinkle of pepper, and the tuna mayo is done. That's already half the work.

Second, scramble the eggs.

Lightly oil a pan and crack in the 2 eggs, whisking them together.

Be careful not to cook them too long, or they'll turn rubbery; the key is to turn off the heat while they're still moist.

Soft scrambled eggs elevate this dish. Seriously.

Third, make the onion sauce.

This is the hidden card. Sauté sliced onions in the pan, then add 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 3 tablespoons of water, and let it simmer.

As the onions cook in the soy sauce, they become a sweet and salty sauce,

and the moment it goes on top of the rice, you'll think, "Oh, this isn't just a rice bowl; it's a dish."

Fourth, combine everything.

In a bowl, layer the rice → onion sauce → scrambled eggs → tuna mayo in that order. Finally, sprinkle some seaweed flakes on top, and it's done. Total time felt is about 7 minutes. The visual quality is not what you'd expect from a dorm room.

Worried about greasiness? Try adding chopped green chili to the tuna mayo. The spiciness cuts through the greasiness like a knife.

Want more umami? Add 1/2 tablespoon of vinegar + 1/2 tablespoon of sugar to the tuna mayo.

If the texture is bland? Try mixing in some finely chopped pickled radish or chicken radish.

The added crunch will keep your mouth entertained.