Kimchi Fried Rice

INGREDIENTS

• Shredded seaweed, to garnish
• 4 to 5 scallions, whites only, finely sliced
• 1/2 bunch buchu (Korean garlic chives; called nira in Japanese), chopped in inch-long pieces
• 1/2 pound chicken or pork (cut into bite-size), or shrimp, optional
• 3 to 4 cups cooked rice
• 1 pinch salt, to taste
• 1 to 1 1/2 cup kimchi, chopped
• 4 to 5 scallion greens, to garnish
• 1 to 2 tablespoon canola or vegetable oil
• 2 teaspoons soy sauce
• 1 fried egg (per person), to serve on top
• 1 to 2 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil