Measure two cups of cooked rice. Lay the rice out in a bowl so it can cool off and lose some moisture. Then set aside for later.

Cut the Kimchi into bite-sized pieces. Cut ham (or other meats) into small pieces as well.

Dice onion into small pieces. Cut spring onion into thin slices. And crumble 5 small seaweed sheets with your fingers. Set aside each in small plates.

Crack 4 eggs into a mixing bowl. Mix it thoroughly with a whisk. Then add in 2T of mozzarella cheese. Give a final mix. Set aside.

Put frying pan on a medium-high heat. Place oil in. Once oil is hot, place spring onion slices in. 

Once the spring onion slices start to dance in the oil, place the meat pieces in. Stir-fry it around until the ham (or meat) develops a crispy edge.

Then add-in the diced onions and Kimchi. Stir-fry until the Kimchi wilts and most of the liquid in the frying pan is gone (Note: Reduce heat to low if your frying pan starts too smoke or gets too hot) 

Now add in 1T of soy sauce and ½T of gochugaru. Mix it in evenly. Then add a few shakes of black pepper. 

Add in your rice. Stir-fry everything together - until the rice is evenly mixed in. 

Then add-in the crumbled seaweed. And finish the dish off by adding-in 1T of sesame oil. 

Scoop the fried rice into a noodle bowl (reference video). Then pat it down with a spatula to get it compact. 

Carefully flip the noodle bowl into the middle of the frying-pan. Gently pull the bowl off and you will see a beautiful mountain! 

Now place the frying pan on a low heat. Use your spoons to make a small crater at the top as well as a pathway for the egg lava to run down.

Slowly pour the egg mixture into the crater and let it drizzle down. Once the egg lava sets to your liking, bon appetit! 

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