Add rice and water to a saucepan. Bring to a boil. Reduce heat to low, cover, and cook 15 minutes or until water is absorbed and rice is tender. Spread rice out on a platter or sheet pan and refrigerate until cooled.
Once rice has cooled completely, heat sesame oil in a large skillet over medium heat. Add the kimchi and saute for 5 minutes.
Add the rice. Cook for about 5-7 minutes or until rice is heated through and browned slightly. Stir in scallions and Asian Ginger Plum Dressing & Marinade.
In a separate skillet, fry eggs to desired doneness. Divide rice among 4 bowls. Top each with a fried egg. Garnish with scallions, sesame seeds, or chili flakes.
