Chop Kimchi to small pieces. Squeeze as much juice as possible and keep aside.
Take about a half cup of Kimchi juice in a bowl. Add soy sauce, gochujang, Sesame Oil. Mix well and keep aside.
Take a wide pan or a wok. Add oil and heat.
Stir in minced ginger and garlic and Cook for 30 seconds.
Then add chopped Kimchi. Cook for about 1-2 minutes until the kimchi is fragrant and start to caramelize.
Add kimchi juice mixture made in the previous step and let it cook for about a minutes.
Add chopped carrot, green peas. Cook for 1 minute, then Stir in rice. Carefully mix the rice with the sauce making sure not to break the grains.
Check the seasoning and add salt if required.
Add the green part of the scallion before switching off the stove.
While serving top with a fried egg.