Dice the pork loin and pork belly into small, uniform cubes and season with sea salt and black pepper.
Heat a large skillet over medium-high heat and add the pork belly first, rendering the fat until it becomes crispy.
Add the pork loin to the skillet and sear until all pieces are golden brown and cooked through.
Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for one minute until fragrant.
Add the chopped kimchi and gochugaru to the pan, cooking for 2-3 minutes until the kimchi is slightly softened and caramelized.
Incorporate the chilled jasmine rice and coconut aminos, breaking up any clumps and stirring to coat the grains evenly.
Press the rice down firmly into the pan and let it cook undisturbed for 2 minutes to develop a crispy, toasted bottom layer.
In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains beautifully runny.
Portion the fried rice into a bowl and top with the fried egg and the remaining sliced green onion tops.