2 (6 1/2 or 7 oz.) cans tuna
1/2 c. green onion, chopped
1/4 c. salad oil
4 c. cooked rice, unsalted
3 tbsp. soy sauce
2 eggs, beaten
1 (5 oz.) can water chestnuts, drained & coarsely chopped

Drain and flake tuna. Saute onion in oil until tender. Add rice and soy sauce. Stir over low heat until rice is hot. Push rice to one side. Pour in eggs and cook, stirring frequently. Add water chestnuts and tuna. Mix well.

Serves 6 to 8.