Crack eggs into a bowl and whisk until combined.

Chop takana pickles into small pieces.

Heat sesame oil in a pan over high heat and add the eggs. Quickly add the rice and stir-fry until the rice becomes fluffy and separates.

Add chopped takana pickles and dried shirasu to the pan. Stir-fry over medium heat until well combined.

Pour soy sauce around the edge of the pan and stir until fully absorbed.