Scoop out the short-grain sushi rice and let it cool down on a flat dish for at least 15 minutes (this allows the rice to get rid of its moisture, which is better for stir-fry)
Then cube the onion, spring onions, carrots and kimchi into small pieces. Also cut the bacon into small bite-sized pieces as well.
Take out a large frying pan and put it on a medium-high heat. Put some oil in. Once it is hot, put the bacon pieces in. Once the bacon starts to sizzle, add-in the onions, spring-onions and carrots. Stir around until you see the onions turn slightly translucent.
Next, add the seasonings (Korean red chili flakes, sugar, soy sauce, and black pepper) into the stir-fry. Stir-it around and get it mixed-in well.
Then throw in the Kimchi pieces and stir everything together for ~2 minutes.
Then add in the rice as well as some Kimchi liquid (if you have it). Continue to stir to get the rice evenly mixed. Turn off the heat. Add in the sesame oil and a few shakes of sesame seeds.
Plate them up and add a sunny side-up egg to each plate (optional)
For vegetarians: skip the bacon and use shiitake mushrooms instead