Prepare ingredients by finely mincing garlic and ginger, slicing kimchi and scallions, dicing onion and whisking 3 eggs. Toast Sesame Seeds if needed.

In a bowl, mix together marinade ingredients (fish sauce, gochujang and 1 cup soy sauce). Place in pork cutlets and marinate for at least 1 hour.

Remove pork from marinade and season with Kimchi Sprinkles. (Can substitute and use ginger powder, salt, pepper, and garlic powder).

Heat a large skillet or wok on medium heat with 2 tablespoon Oil. Cook pork for 3 minutes on each side or until internal temperature reaches 145°F. Remove from skillet.

With skillet or wok still on medium heat, add in diced onion. Once tender, remove from skillet.

Place 2 tablespoon oil into the same heated skillet. Break up rice with your hands and add rice to the skillet. Cook rice until it developed a crust and then flip and cook other side (6-8 minutes per side).

Move rice to outer sides of the skillet to form a 'well' in the middle. Melt butter in the 'well'. Then, add in garlic and ginger and cook for 2 minutes. Then, add in whisked eggs and cook for 2 minutes.

Add in cooked onions and sliced kimchi. Mix together all the ingredients in the skillet. Pour in soy sauce and fish sauce and cook fried rice for another 5 minutes. Serve rice with sliced pork, toasted sesame seeds and scallions on top.