Prepare the rice. If making the rice specifically for this recipe, wash it thoroughly before cooking. Allow it to cool completely, then refrigerate until cold. Break up any clumps before frying.
Mix the sauce. Combine the kimchi juice, soy sauce, gochujang and honey in a small bowl.
Cook the bacon. Heat a large frying pan or wok over medium-high heat. Cook the diced bacon until golden and lightly crisp. Transfer to a plate, leaving the rendered fat in the pan.
Brown the chicken. Season the chicken lightly with salt and cracked black pepper. Cook in the bacon fat until golden and cooked through, adding a little neutral oil if needed. Transfer to the plate with the bacon.
Make the green onion oil. Cook the white parts of the green onions in the remaining bacon fat until fragrant. Add the garlic and cook for another 30 seconds.
Caramelise the kimchi. Add the 1 cup chopped kimchi and butter. Cook for 3–4 minutes, stirring occasionally, until softened and lightly caramelised.
Fry the rice. Add the cold rice and a pinch of white pepper. Toss well, then press the rice against the pan. Leave it undisturbed briefly between stirs to create golden, crispy bits.
Add the sauce and meat. Pour in the sauce and return the chicken and bacon to the pan. Toss until everything is evenly coated and heated through. Stir in the sesame oil and most of the green onion tops. Taste and adjust the seasoning.
Fry the eggs. Heat a little neutral oil in a separate frying pan over medium-high heat. Fry the eggs until their edges are crisp and golden and the yolks are cooked to your liking. Season with salt and cracked black pepper.
Serve. Divide the fried rice between two bowls and top each with a fried egg. Divide the additional ½ cup uncooked kimchi between the two bowls, adding approximately ¼ cup to each. Finish with toasted sesame seeds, crispy fried shallots and the remaining green onions. Serve with pickled radish alongside.
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