Cut 4 sticks of green onion and set it aside.
Dice 1 medium sized shallot.
Roughly cut 1 cup of homemade kimchi into pieces.
Beat 2 eggs in a container and set it aside.
Pour ½ tablespoon of vegetable oil into the wok and turn on medium high fire. Then, add the diced shallot. Stir fry them a little bit.
After that, add 3 cups of cooked rice into the wok and loosen up the rice.
Next, add the cut homemade kimchi and ¼ cup of kimchi juice. Stir fry them a little bit.
After, add 2 tablespoons of Korean chili paste. (Suggest to add a tablespoon at a time to your taste.) Then, stir fry it and make sure the paste mixes well with the rice.
Pour 1 tablespoon of sesame oil and keep stir frying the rice.
The following step, move the rice to the side of the wok. Pour ½ tablespoon of vegetable oil and the beaten eggs. Stir fried the eggs and mix with the rice.
Turn off fire. Add the cut green onion, 1 teaspoon of roasted sesame seeds and mix them.
Lastly, cut a big roasted Korean nori sheet (like A4 size) into strips. Put on top of the rice and ready to serve.