Chop the kimchi finely, focusing on the crunchy parts, and mix with chili powder to enhance flavor and texture.

Dice the green onion and onion finely.

Cut the bacon into small pieces and fry over medium heat until the fat is rendered.

Add the green onion to the bacon fat and cook over low heat to create aromatic green onion oil. Then add diced onion and sauté until softened.

Push the sautéed ingredients to one side of the pan, increase heat to medium, and add soy sauce. Let it simmer briefly before mixing everything together.

Add oyster sauce and mix well with the ingredients.

Add the chili powder-coated kimchi and stir-fry over medium-low heat.

Add sugar to balance the acidity of the kimchi, then mix thoroughly.

Add the cooked rice and stir-fry until well combined and heated through.

Reduce heat to low, add sesame oil and sesame seeds, and mix well.

Fry the egg in a separate pan with a generous amount of oil over medium-low heat until the edges are crispy.