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Heat the neutral-tasting oil and 1 teaspoon sesame oil in a nonstick skillet over medium heat. Add the onion and cook until soft and translucent.
Add the kimchi and cook until fragrant and the kimchi begins to brown in parts.
Add the rice, salt, and sugar, cook until the pan is dry.
Pour in the kimchi brine and soy sauce, let it bubble and caramelize, then stir into the rice.
Add cilantro and scallions, then divide the rice mixture between two bowls.
Return the skillet to the heat, add soy sauce and rice vinegar, then add the lettuce and cook until half wilted.
Divide the lettuce over the fried rice in each bowl, top with fried egg, pickles, herbs, scallions, and sesame seeds.