Crack the eggs into a bowl and beat. Squeeze the excess juice from the takana. Put vegetable oil in a frying pan, heat, then stir-fry the takana. Once they are cooked through, push to the side of the pan, then scramble the eggs in the same pan.

Combine the takana with the eggs, add the rice, and stir-fry until evenly mixed. Season with salt and pepper (the takana are already seasoned, so taste and adjust).

Drizzle in soy sauce from the edges of the frying pan, turn off the heat, then toss while hot. Transfer to a serving dish and serve with red pickled ginger.