Make the rice as directed by the package.

Dice the chicken breast into bite size pieces (approximately ¼ inch or as desired). Season with the salt and pepper.

Dice your onions and garlic and grate your ginger. Set aside separately.

Lightly coat a pot with oil and heat over medium-high heat. Add the chicken and cook for about 5-8 minutes, until done. Remove the chicken and set aside.

Lightly coat the pot with oil once again and add the onions and cook for about 3-5 minutes over medium-high heat until translucent. After, add the garlic and ginger and cook for about one minute, until aromatic.

Add the chopped kimchi and cook for 2 minutes.

Add the 4 cups of cooked rice, kimchi sauce, soy sauce, sesame seed oil. Allow to cook for about 5 minutes, occasionally stirring and fluffing the rice. After, add the sweet plantains and stir to combine.

Prior to serving, prepare to fry the eggs by heating about 1 tsps of oil in a pan over medium heat. Once the pan is fully heated, carefully pour in the egg, and let it cook until the whites are no longer translucent but the yolk is still soft. Repeat for the remaining eggs.

Serve the rice, with the egg on top and dress with green onions!