Finely dice the onions and cut the spam into bite sized pieces.
In a bowl, cut the kimchi with scissors. Avoid cutting the kimchi on the cutting board so it doesn’t stain or stink up the board.
In a pan, heat up 1 tbsp oil over medium high heat. Add the kimchi and sugar and cook for 3-4 minutes or until softened. Transfer to a bowl and set aside.
Using the same pan, heat up 1 tbsp oil over medium high heat. Add the onions and cook for 2 minutes or until translucent. Toss in the spam and cook until the edges have browned, about 3 minutes.
Place the day old rice into the pan and break it apart with a spatula or spoon. Add the kimchi, 2 tbsp kimchi juice, soy sauce, and apple cider vinegar and combine until fully mixed.
Pour the crushed seaweed on top and mix it into the rice. Taste for seasoning.
To plate, transfer the fried rice into a bowl and pack it in with a little bit of pressure. Flip the bowl into the center of the pan. Add 1 tbsp oil around the fried rice and pour in the whisked eggs around perimeter of the fried rice. Place some shredded cheese on top of the egg. Cover with a lid for 30 seconds.
Garnish with scallions.
