Prep the rice: Break up cold, cooked rice with a fork so there are no large clumps. This helps it fry evenly.

Chop the kimchi: Slice it into small pieces. Reserve a few spoonfuls of kimchi juice—this adds flavor and color.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 to 2 teaspoons of oil. If using bacon or spam, cook it first until browned and crisp. Remove excess fat if needed, leaving about a tablespoon in the pan.

Sauté aromatics: Add the scallion whites and garlic. Stir-fry for 20 to 30 seconds until fragrant, but not burned.

Add kimchi: Toss in the chopped kimchi. Stir-fry for 2 to 3 minutes to slightly caramelize it. This deepens the flavor.

Season the base: Stir in 1 teaspoon soy sauce and a small squeeze of gochujang or pinch of gochugaru if you like more heat. Add the kimchi juice.

Fry the rice: Add the rice. Spread it out and let it sit for 30 seconds to get some crispy bits. Then stir-fry, breaking up clumps and mixing well so the rice turns evenly red-orange.

Finish with richness: Stir in 1 tablespoon butter (optional but highly recommended). Add the scallion greens. Taste and adjust with more soy sauce or a tiny pinch of sugar if the kimchi is very sour.

Cook the eggs: In a separate small pan, fry eggs to your liking. Sunny-side up with a runny yolk is classic.

Serve: Plate the rice, top with an egg, drizzle with a little sesame oil, and sprinkle sesame seeds and nori if using.