Prepare the Rice and Vegetables: Break the cold rice apart with clean fingers or a fork so there are no large, compressed clumps. Chop the kimchi, onion, scallions, and garlic before heating the skillet because the cooking process moves quickly.

Mix the Seasoning Sauce: In a small bowl, stir together the kimchi juice, gochujang, soy sauce, and sugar. Continue stirring until the gochujang is mostly dissolved and the mixture is smooth enough to pour.

Fry the Eggs: Heat 1 tablespoon (15 ml) of the neutral oil in a 12-inch (30 cm) skillet over medium heat. Fry the eggs in one or two batches until the whites are set and the yolks reach the desired doneness, about 3 to 5 minutes. Transfer them to a plate. For a fully cooked preparation, cook the eggs until the whites and yolks are firm and the centers reach 160°F (71°C). Use pasteurized eggs when serving soft or runny yolks.

Soften the Aromatics: Return the skillet to medium-high heat and add the remaining 1 tablespoon (15 ml) neutral oil. Add the onion and scallion whites. Cook for 2 to 3 minutes, stirring frequently, until the onion is softened and beginning to turn translucent. Add the garlic and cook for about 30 seconds, just until fragrant; do not let it brown deeply.

Cook Down the Kimchi: Add the chopped kimchi: Cook for 3 to 4 minutes, stirring occasionally, until the visible liquid has evaporated and the kimchi looks slightly darker and glossy. A few lightly browned edges are desirable.

Fry the Rice: Increase the heat to high and add the cold rice. Press and fold it with the spatula to break apart any remaining clumps and distribute the kimchi. Spread the rice into an even layer and let it cook without stirring for 1 minute. Stir, spread it again, and cook for another minute. The grains should be hot, separate, and lightly toasted in spots rather than wet or soft.

Add the Sauce: Pour the seasoning sauce evenly over the rice. Toss and stir for 3 to 4 minutes, scraping the bottom of the skillet as needed, until the rice is evenly red-orange and no wet sauce remains at the bottom. If the rice begins sticking aggressively or scorching, reduce the heat to medium-high.

Finish with Sesame Oil: Remove the skillet from the heat. Add the toasted sesame oil and most of the scallion greens, reserving a small amount for serving. Fold until evenly combined. Taste carefully; the kimchi and soy sauce may already provide enough salt.

Assemble the Bowls: Divide the kimchi fried rice among four bowls. Top each portion with a fried egg. Sprinkle with the reserved scallion greens, toasted sesame seeds, and crumbled roasted gim, if using. Serve immediately.