In a small bowl, whisk together gochujang, soy sauce, and sesame oil until fully combined. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or skillet over medium heat. Sauté diced onion until translucent (about 2-3 minutes), then add minced garlic and sauté for an additional 30 seconds. Transfer this mixture to a bowl to keep warm.

In the same pan, add a splash of vegetable oil and ⅓ of the cooked long grain rice. Spread the rice evenly and cook until crispy (around 2-3 minutes). Repeat with remaining rice.

Add frozen peas, carrots, unsalted butter, sesame seeds, and the reserved onion and garlic. Pour in the prepared sauce and stir until evenly coated and slightly caramelized (1-2 minutes).

Return the skillet to heat and add more oil as needed. Crack in the eggs and fry until done to your liking (2-3 minutes).

Divide the Gochujang fried rice among bowls, top each with a fried egg, and garnish with sliced green onions if desired. Enjoy!