Finely mince garlic, chop spring onion, small dice onion and medium dice kimchi.
Heat up a large nonstick skillet over medium-low heat and melt butter in it.
Add onion and garlic, and stir fry for about 3 minutes.
Add kimchi and stir fry for about 2 minutes.
Add fried tofu puffs, kimchi liquid and dark soy sauce. Stir fry for about 2 minutes.
Add rice, breaking it up using your spatula. Stir fry for about 2 minutes.
Drizzle in sesame oil and add chopped spring onion, and stir fry for about 5 minutes until rice starts to brown lightly. Taste and adjust seasoning as needed. Then remove from heat and set aside.
In a small nonstick pan, fry the eggs sunny side up.
Transfer rice to serving bowls and top with fried eggs, seaweed strips and sesame seeds. Enjoy!