Heat the oil on medium-high in a large skillet, and cook the onions and garlic with a good pinch of salt until the onions start to brown on the edges, around 5 to 7 minutes.
Add all of the remaining ingredients, except the "to add later" ingredients, and cook, stirring constantly, until the rice softens and heats through and the gochujang dissolves. Add water by the tablespoon, if things dry out. How much water you'll need depends on your rice, stove, pan, etc.
Continue to cook until the rice is to your preference. I like to cook it until it starts to get fluffy, then spread it out in the pan and let the bottom crisp a little. Remove the pan from the heat, and stir in the chopped kimchi. Serve topped with the green onion, sesame seeds, and nori.
Video
Notes
Nutritional information doesn't include toppings, since the amount you use will vary to taste.If you are cooking rice just for this, rinse it in a mesh strainer until the water runs mostly clear. Rinsing the rice will make it cook up looser, which is ideal for fried rice.Leftovers will keep for 2 to 3 days in the fridge. I do not recommend freezing leftovers, since freezing rice can mess with the texture in weird ways.