Heat sesame oil in wok. Add onion and carrots; sweat until vegetables start to soften but not brown. Stir in ham until heated through. Add kimchi; sauté until combined.
Increase heat to high; add rice. Cook, stirring occasionally, until rice is heated through. Add soy sauce, Gochujang paste and rice vinegar; stir until combined.
Stir in Queso Bravo Cheese Dip until well mixed. Heat to 165°F.
Garnish each portion with green onions.