Set a fine-mesh strainer over a bowl and add some of the kimchee. Squeeze the juice from the kimchee to get 1 cup of squeezed kimchee. Reserve the kimchee juice. Chop the kimchee.

Add 1 tablespoon of the vegetable oil to a medium size skillet set over medium high heat, when it is hot add the chopped kimchi and cook, stirring until the kimchee starts to brown and is very fragrant. Remove from the heat, transfer to a dish and reserve.

Add the remaining 1 tablespoon of oil to the skillet and add the diced pork. Cook for 4-5 minutes until the pork is a little brown, then add the onions, garlic and ginger. Sauté until onions are soft and the mixture is fragrant. 

Add the rice to the skillet with the pork and vegetables, drizzle with the sesame oil. Stir-fry to heat the rice thoroughly, breaking up any rice clumps. Pour the reserved kimchi juice mixture over the rice and stir in the reserved cooked kimchee. Increase the heat to high and stir-fry, tossing the rice until it starts to brown and becomes a little dryer.

Taste it and add additional soy sauce if needed. Plate the kimchee fried rice, garnish each serving with the chopped scallions and a fried egg. Serve with a dish of kimchi.