Kimchi fried rice

At a recent brunch at The Roosevelt (one of my favorites in town), I saw a little dish that stuck out amidst the other terrific options - Ham and Mushroom Fried Rice with Kimchi.
I rarely do this, but it got me thinking to try this quick and easy variant (plus some other minor "fusion" modifications) to good old Kimchi fried rice.

(since this is largely emperical, no proportions listed but easy to figure out):
Cooked Rice (recipes recommend a day old rice but you can also cook rice just prior with a little less water)
Onion finely chopped
Fresh ginger and garlic
Julienned carrots
Mixed mushrooms
cubed ham (optional)
Kimchi, chopped up
Chili paste - Gochujang is best, Sambal oelek is a good substitute
Scallions, cilantro + dried seaweed (garnish)
(most available at many places in RVA including Tan A or any of the Korean stores on Midlothian Tpk)

Heat oil + bit of butter + saute ingredients. Add kimchi. Saute a bit longer. ++chilli paste to taste. Add the rice. Toss till well coated.
Fry an egg / serving. Garnish. Sauteed bok choy is a good side.

EAT !!