Bokkeum-bap

Bokkeum-bap () or fried rice is a Korean dish made by stir-frying "bap" (cooked rice) with other ingredients in oil. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in "kimchi-bokkeum-bap" (kimchi fried rice).
Varieties.
As an add-on.
In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "bap bokka juseyo" ( literally "Please fry rice.") after eating main dishes cooked on a tabletop stove, such as "dak-galbi" (spicy stir-fried chicken) or "nakji-bokkeum" (stir-fried octopus), then cooked rice along with "gimgaru" (seaweed flakes) and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched.
By ingredients.
The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish. "Kimchi-bokkeum-bap" (kimchi fried rice), "beoseot-bokkeum-bap" (mushroom fried rice), "saeu-bokkeum-bap" (shrimp fried rice) are some examples. When there isn't the main or special ingredient, the dish is usually called by either just "bokkeum-bap" (fried rice) or "yachae-bokkeum-bap" (vegetable fried rice). 
By style.
Korean Chinese fried rice, often called "junggukjip bokkeum-bap" (; "Chinese restaurant fried rice") in South Korea, is characterized by the smoky flavor from the use of wok on high heat, eggs scrambled or fried in the scallion-infused oil, and the "jajang" sauce (a thick black sauce used in "jajangmyeon") served with the dish.
Another popular dish, "cheolpan-bokkeum-bap" (; "iron griddle fried rice") is influenced by the style of Japanese "teppanyaki". The Japanese word "teppan" (; "iron griddle") and the Korean word "cheolpan" (; "iron griddle") are cognates, sharing the same Chinese characters.