For the Fried Rice:

1. Heat a large nonstick skillet over medium heat and add the diced bacon. Cook until rendered and crispy. Remove the bacon from the pan and reserve for serving.
2. To the drippings in the pan, add the butter and oil. Once the butter is melted, add the onions and cook for 5 minutes or until softened.
3. If the kimchi is in large pieces, chop into bite-sized pieces and add them to the pan, along with a drizzle of the kimchi juice from the jar and the brown sugar.
4. Stir to combine and bring the mixture to a simmer. Cook for about 5 minutes or until most of the liquid has evaporated.
5. Increase the heat to medium-high and add the chilled rice and bok choy to the pan. Cook, stirring until everything is well incorporated, for about 5 minutes.
6. Decrease the heat to medium-low and add in the soy sauce, rice wine vinegar, and sesame oil. Allow the rice to cook over medium-low heat, undisturbed, for about 5-7 minutes. It should crisp up slightly and lightly brown.

To Serve:

1. While your rice is crisping, heat another skillet over medium heat and fry your eggs to desired doneness, seasoning with salt and pepper. Alternatively, you can poach the eggs.
2. Spoon the fried rice into bowls and top each bowl with a fried egg, reserved crispy bacon, thinly sliced cucumber, chopped scallions, chopped cilantro, lime wedges, and a sprinkling of sesame seeds. Serve immediately with hot sauce and additional sesame oil on the side.