Dice the pork loin and pork belly into small, uniform half-inch cubes.
Heat a large skillet or wok over medium-high heat and add the pork belly cubes, rendering the fat until they are golden and crispy.
Add the pork loin cubes to the skillet and sauté until browned on all sides and cooked through.
Stir in the minced garlic and the white parts of the sliced green onions, cooking for one minute until fragrant.
Add the chopped kimchi and gochujang to the pan, stirring for two minutes to allow the kimchi to caramelize.
Fold in the chilled jasmine rice and tamari, using a spatula to break up any clumps and frying until the rice is heated through and slightly toasted.
Season the mixture with sea salt and black pepper, then remove from heat and stir in the toasted sesame oil.
In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains silky and runny.
Portion the fried rice into a bowl and top with the fried egg and the remaining green onion tops.