Heat up wok with oil. Once temperature is on high, sear shrimp on both sides. Push shrimp to one corner of the wok and add kimchi next to it. Let cook for a few seconds. Push kimchi to another corner and crack the egg in the empty space. Once egg is in the wok, immediately stir to mix the white and yolk. Stir until a little more cooked before mixing shrimp, kimchi, and egg together. Throw in rice and break any clumps. Toss around a little before adding soy sauce and kimchi brine seasoning on high heat. Shake and toss wok, allowing the ingredients to "kiss the fire". Plate and top with scallions, siracha mayo, tobiko, and radish sprouts if desired.
