Place all pork marinade ingredients into a mixing bowl. Whisk marinade ingredients together and add pork.

Mix together until all pork pieces are fully and evenly coated. Set aside and allow pork to marinate for 30 minutes.

Pour 1 tablespoon vegetable oil into a wok or large skillet over high heat. Add pork and sauté for 4 to 5 minutes or until browned and just cooked through.

Remove from skillet and set aside.

Clean pan out, then pour remaining vegetable oil into skillet followed by beaten eggs. As eggs cook, gently but quickly stir and break apart into large pieces.

Remove from heat and add to cooked pork belly.

Pour sesame oil into skillet. Add kimchi and soy sauce and saute until kimchi begins to caramelize, 3 to 4 minutes.

Add rice and stir together until rice is well coated. Add pork belly and eggs back to the skillet and toss together until evenly distributed through rice mixture.

Continue to cook until rice begins to char around edges, about 4 to 5 minutes, making sure not to stir the rice so you get crispy bits on the bottom.

Stir in 2 green onions and sesame seeds and remove from heat.

Place a nonstick skillet over medium-high heat. Once skillet is hot add oil and swirl to coat.

Crack egg into a small bowl or ramekin and pour into skillet. Fry egg for about 3 minutes or until the white has set with crisp edges and yolk is still runny. Season with salt and pepper and slide over fried rice.

Top with remaining green onion and furikake (if using), and serve.