Heat a large skillet over medium-high heat and add the sliced pork belly, searing until the edges are crispy and the fat has rendered.
Remove any excess fat from the pan, then stir in the minced garlic, grated ginger, and the white parts of the green onions, sautéing until fragrant.
Add the chopped kimchi and gochujang to the skillet, stirring constantly for 2 minutes to allow the flavors to meld and the kimchi to caramelize.
Toss in the cooked brown rice and coconut aminos, breaking up any clumps and stirring until the rice is evenly coated and steaming hot.
Push the rice mixture to one side of the pan and pour the egg whites into the empty space, scrambling them until just set before folding them back into the rice.
In a separate small non-stick skillet, fry the whole egg until the white is set but the yolk remains runny.
Transfer the fried rice to a serving bowl, top with the fried egg, drizzle with sesame oil, and garnish with the remaining green onion tops, sea salt, and black pepper.