Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
Add sesame oil and rice and cook until heated through, about 3 minutes.
Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
Top with optional sesame seeds, nori strips and a fried egg and serve immediately.
You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice.