First, make your quick pickled onions: Combine the rice wine vinegar and 1\/4 cup water in a small saucepan. Bring to a simmer over medium heat. Once simmering, pour over your sliced onions, submerging them completely. Let cool at room temperature, then refrigerate until ready to serve. \nIn a small bowl, whisk the Kewpie mayo with 2 tablespoons This Little Goat went to Korea sauce. Set aside. \nAdd mushrooms to a large bowl and toss with 1 tablespoon Korea sauce and 1\/2 teaspoon salt until coated. Heat a large non-stick skillet over medium-high heat and coat with a drizzle of cooking oil. Add in the mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from the skillet and set aside.\nCoat the skillet with another drizzle of cooking oil. Add in the kale, remaining 1 tablespoon Korea sauce and a pinch of salt. Mix to combine. Sauté over medium heat until the kale begins to wilt, about 1-2 minutes. Remove from the pan and set aside. \nWipe out the skillet and heat over medium\/medium-low heat. Crack eggs into pan, two at a time, and cook, undisturbed, until the whites are set but yolks remain runny, about 3-4 minutes. Remove from pan and repeat with remaining eggs. \nDivide the RightRice among 4 serving bowls. Top each with a quarter of the mushrooms, kale and pickled red onions. Finish with a fried egg, a drizzle of Korea mayo and a sprinkle of cilantro and toasted sesame seeds!