In a medium sized wok add the white parts of the spring onions and fry over medium high heat for 1 minute with a drizzle of oil or water for oil free.
Add in the kimchi and gochujang, and fry for another minute. Bring the heat down to a medium and add in the cooked rice, smoked tofu, frozen vegetables, and soy sauce. Fry until the rice has absorbed all the flavours.
Then add in half of the green onion tops, drizzle in the sesame oil and fry for another minute.
Serve immediately and garnish with remaining spring onions, sesame seeds and nori strips.