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sauce: start by placing a sieve over a bowl. Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.
veggies: Add a splash of oil in a large skillet over medium-high heat. Add the onions and saute them until tender and fragrant, about 4-5 minutes. Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.
eggs (optional): If you'd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.
fried rice: Add the rice to the skillet and stir everything together. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, it's done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!