Prepare the Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and minced garlic, stirring frequently. Cook for about 2 minutes, or until the onion becomes translucent and the garlic releases its aroma.

Add the Kimchi: Stir in the chopped kimchi, mixing well with the onions and garlic. Let the kimchi cook for 2–3 minutes to deepen its flavor and infuse the dish with its tangy, spicy profile.

Season the Rice: Add the gochujang, kimchi juice, and soy sauce to the skillet. Stir thoroughly, ensuring that the ingredients are evenly blended into a rich, flavorful base.

Incorporate the Rice: Break up any clumps of the day-old rice with your hands or a spatula, then add it to the skillet. Stir-fry for 4–5 minutes, tossing frequently to coat the rice evenly with the seasoning mixture. Ensure the rice is heated through and has absorbed the sauce.

Add Sesame Oil: Drizzle the sesame oil over the fried rice and stir well, allowing its nutty aroma to enhance the dish's flavor.

Serve with Fried Egg: Spoon the kimchi fried rice into individual serving bowls. Top each portion with a freshly fried egg, cooked to your preferred doneness.

Optional Garnishes: For added texture and presentation, sprinkle the dish with sliced green onions, toasted sesame seeds, or shredded seaweed. Serve immediately and enjoy the bold, tangy flavors of this Korean-inspired comfort food.