In a pot, bring 2-quarts water to a boil. Add the eggs and cook for exactly 5 minutes. Peel the eggs under cool running water. While the eggs cook, prepare the vegetables.

• Rinse the spring onions, cut the green tops from the bulbs, and then thinly slice both the tops and bulbs, keeping them separate.
• Trim the root ends of the asparagus and cut the stalks on an angle into ¼-inch-thick slices.
• Chop the cauliflower into corn-kernel-size pieces, or pulse in a food processor until finely chopped.
• Remove the core and seeds from the bell pepper and cut into ¼-inch-thick strips.

• In a heat-proof bowl, season the green tops of the spring onions with salt and a pinch of sugar (optional).

In a pan over medium heat, warm 3 tablespoons oil until hot but not smoking. Pour the hot oil over the onion tops (the oil should sizzle as it hits the onions). Stir to combine.

In the same pan used to heat the oil, warm an additional 1 to 2 teaspoons oil, add the almonds, and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Transfer the nuts to a plate to cool. Wipe the pan clean.

Into the pan, add the onion bulbs, bell pepper, asparagus, and as many of the kimchi chile flakes as you like. Season with salt and cook, stirring frequently, until the vegetables start to soften, 1 to 2 minutes.
Add the chickpeas and cauliflower, and cook, stirring occasionally, until the cauliflower is tender, 4 to 5 minutes. Stir in the fried-rice sauce, remove from the heat, and season with salt and pepper.

Transfer to individual bowls. Cut the eggs in half and set them on top of the vegetables. Garnish with the spring onion oil and toasted almonds, and serve.