Cook the rice in a rice cooker or saucepan with water until tender, then spread onto a tray and refrigerate for at least 2 hours until completely cold.
Mince the garlic cloves finely and chop the spring onion into small pieces, separating the white and green parts.
Chop the kimchi into bite sized pieces, reserving any juice that accumulates.
Heat a wok or large frying pan over high heat until very hot, then add the cold rice and stir fry for 3 to 4 minutes, breaking up any clumps.
Push the rice to the side of the wok and add the minced garlic to the empty space, cooking for 30 seconds until fragrant.
Stir the garlic into the rice and add the chopped kimchi along with its reserved juice, continuing to stir fry for 2 minutes.
Pour the soy sauce over the rice and kimchi mixture, tossing well to coat everything evenly for about 1 minute.
Add the white parts of the spring onion to the wok and stir fry for 1 minute until heated through.
Transfer the fried rice to a serving dish and garnish with the green parts of the spring onion and sesame seeds before serving.
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