Heat a large cast-iron skillet over medium-high heat and add the cubed pork belly, searing until the fat renders and the edges become crispy and golden brown.
Remove all but one tablespoon of the rendered fat from the pan, then stir in the minced garlic, grated ginger, and the white parts of the sliced green onions.
Add the chopped kimchi and gochujang to the skillet, sautéing for about 2 minutes until the mixture is fragrant and slightly caramelized.
Crumble the cold jasmine rice into the pan, pressing it down firmly with a spatula to maximize contact with the heat for a perfectly crispy texture.
Drizzle the coconut aminos and toasted sesame oil over the rice, tossing everything together until the grains are well-coated and heated through.
In a separate small non-stick pan, fry the eggs until the whites are set but the yolks remain beautifully runny.
Divide the kimchi fried rice into bowls, top each with a fried egg, and garnish with the remaining green onion greens, sea salt, and black pepper.