Heat the butter in a large frying pan over a high heat. When hot, add the onion and fry for a few mins until starting to soften. Then add the kimchi and stir-fry for 3 mins, until everything begins to caramelise. Add the kimchi juice, gochujang and soy sauce to the frying pan, and then add the cooked rice, stirring constantly. Reduce the heat to medium-low and fry for another 3 mins until the rice has absorbed all the flavours. Finally stir in the sesame oil and half of the spring onions and remove from the heat.
In the meantime, in a separate pan, fry the eggs to your liking.
To plate up, serve bowls of the fried rice with a fried egg and the remaining spring onions, sesame seeds and shredded seaweed scattered over the top. Serve immediately.
