Slice bok chop into 1/4 inch strips.
Seperate tops from stems.
Heat 2 Tbsp oil in large pan over medium heat.
Put onions and carrots in pan cook until onion is translucent, around 3 min..
Add bok choy stems kimchi and sugar to pan.
Saute about 2 min. until aromatic.
Add butter and peas, saute peas until bright green.
Add rice and stir fry until lightly crisp about 4 min.
Add bok choy leaves and green onions and saute till soft 1-2 min..
Stir in Red Habanero Pepper Sauce
Option: top individual portions with sunny side up fried egg
Season with salt, and sesame oil.
Garnish with nori strips and sesame seeds