Finely chop up kimchi and squeeze to get juice.
Reserve juice for later.
In a bowl, mix gochujang, kimchi juice, grated ginger, soy sauce, and sugar.
Heat pan on medium high, add sesame and vegetable oil.
Saute onion until soft, and add garlic to stir fry for another 30 seconds.
Add Kimchi into pan, and stir fry for a minute.
Then add rice to the pan breaking it up with your spatula.
Pour in kimchi juice mixture, and toss to coat evenly.
Season with salt and pepper if needed, and remove from heat.
Sprinkle chopped green onions, and toss to combine.
Serve with sunny side up egg, chopped spring onions, and sesame seeds.