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Heat the vegetable oil in a large frying pan or wok over medium–high heat.
Add the garlic and stir-fry for 1 minute until fragrant.
Add the kimchi and stir-fry for another minute.
Add the rice and use the back of a wooden spoon to break up any clumps.
Add the kimchi juice and gochujang and stir-fry for 3–4 minutes, until well combined.
Reduce the heat if the rice begins to stick to the base of the pan.
Add the sesame oil and season with salt and pepper to taste.
Add half the spring onion, mix well, then divide the fried rice between two bowls.
Scatter with the remaining spring onion and top each bowl with a fried egg.
Serve immediately.