Squeeze the juice out of the kimchi before measuring it up. Measure ¼ cup of the kimchi juice.
In a small bowl, whisk together the kimchi juice, soy sauce, gochujang, and sesame oil. Set aside.
In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the garlic and cook until slightly brown.
Combine the kimchi and cook while stirring regularly, for 2-3 minutes, or until kimchi is starting to brown and fragrant.
Stir in the rice and stir fry, pressing down clumps with the back of wooden spoon until all the rice is even in color.
Add in the kimchi juice mixture over the rice and increase the heat to high. Stir-fry, tossing the rice occasionally until the rice is coated with juice and doesn’t stick together as much, around 5-7 minutes.
Season with more soy sauce if needed until desired saltiness is achieved.
In a separate skillet, heat 1 tablespoon of oil over medium-low heat. Crack the egg and fry until the white is cooked through.
Transfer kimchi fried rice into a serving plate and garnish with green onions, sunny side up egg, nori strips, and sesame seeds.
Serve and enjoy!