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Put the vegetable oil in a large pan or wok on a high heat.
Add the kimchi and stir-fry for three to five minutes until it starts to caramelise.
Add the kimchi juice, soy sauce, and cooked rice to the pan, and stir until well combined.
Lower the heat to medium-low and fry for another three minutes until the rice has absorbed all the flavours.
Stir in the sesame oil, taste and adjust the seasoning, and take off the heat.
Fry the eggs in a separate pan, if using, to your liking.
Serve the rice with a fried egg on top and spring onions scattered over.