Dice the pork belly and pork tenderloin into small, uniform bite-sized cubes.
Heat a large skillet or wok over medium-high heat. Add the pork belly cubes and cook until the fat renders and the edges become golden and crispy.
Add the pork tenderloin to the same skillet, searing until browned on all sides and fully cooked through.
Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 1 minute until fragrant.
Add the chopped kimchi and gochujang to the pan, stirring constantly for 2 minutes to allow the flavors to meld and the kimchi to caramelize.
Fold in the cooked jasmine rice and tamari. Press the rice into the pan and let it sit for 1-2 minutes to develop a slight crisp from the rendered pork fat.
In a separate small non-stick skillet, heat the avocado oil over medium heat and fry the egg until the whites are set but the yolk remains runny.
Remove the rice from the heat, drizzle with toasted sesame oil, and garnish with the remaining green onion tops.
Transfer the fried rice to a bowl and top with the fried egg before serving.