Cut the chicken breast into small, bite-sized cubes.

In a bowl with the chicken, add minced garlic, lemon juice, salt, and a pinch of ground black pepper.

Mix the chicken and seasonings thoroughly and set aside to marinate.

Rinse sour kimchi under cold water to remove the red chili paste, then squeeze out the excess water.

Chop the washed kimchi, carrot, green bell pepper, and onion into small pieces.

Heat cooking oil in a large pan or wok over medium-high heat. Add the chopped onion and stir-fry for 1-2 minutes until slightly crispy.

Add the marinated chicken to the pan and stir-fry until it's no longer pink, about 3 minutes.

Add the chopped kimchi, carrot, and green bell pepper. Continue to stir-fry until the chicken is fully cooked.

Add the cooked rice to the pan, breaking up any clumps. Then, sprinkle the Korean curry powder evenly over the rice.

Stir everything together until the rice and all ingredients are evenly coated in the yellow curry powder.

In a separate pan, fry two eggs sunny-side up to your preferred doneness.

Portion the curry fried rice into bowls and top each serving with a fried egg.