Begin preparing kimchi fried rice by mixing sauce—2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp maple syrup.
Add 2 tbsp vegetable oil to a very large pan over highest heat setting.
When oil begins to shimmer, add 1 cups of day old or cooled rice. Do not crowd the pan. Season with salt and pepper.
Fry rice in oil until it starts to toast and remove and set aside. Repeat with remaining rice.
Add 1 tbsp of oil. Sautee all veggies, including kimchi. Season with a little salt.
When veggies start to brown, add sauce and stir until all veggies are coated.
Add back fried rice and mix until fully incorporated. Turn off the heat and add 1 tsp sesame oil for shine.
Sprinkle with sesame seeds and roasted nori.
Snip a little green onion over the top of both the kimchi fried rice.