In a large nonstick skillet or wok pan, heat 2 teaspoons cooking oil over low to medium heat, add eggs and cook until just firm and eggs resemble a light crêpe. Remove to a cutting board, slice or chop and set aside.

In the same pan, heat 2 tablespoons cooking oil over medium-high heat until it shimmers, then add the onion and ginger. Sauté until the onion is translucent, 2 to 3 minutes.

Add the mushrooms and sauté until they are just beginning to brown, having released their liquid, 5 to 7 minutes. Add asparagus and snap peas and sauté an additional 3 to 4 minutes until tender but bright in color. Add soy sauce and stir well.

Breaking up clumps as necessary, stir the rice and the toasted sesame oil into the vegetable mix and sauté, stirring frequently until warmed through and the flavors are melded. Add eggs and toss to reheat, then remove pan from heat.

To serve, divide fried rice among 4 warm, shallow bowls. Spoon an equal portion of kimchi aside the rice in each bowl. Top each serving with fresh mint. Season with salt and pepper, and serve hot.

Note: While using day-old rice arose out of necessity, day-old rice is preferable for making fried rice. The rice, cooked a day prior then refrigerated, dries out, rendering a crisper texture than fresh rice when sautéed, with individual grains of rice separated from one another. Freshly made rice results in a soggy dish, with grains of rice becoming mushy.