To your hot cooked short grain rice, add sesame oil and salt and mix with a rice paddle. Keep covered and warm.
In a glass pouring jar, beat eggs and add chopped ham, carrots and garlic chives. Season with a pinch of salt.
Then in a large nonstick pan set over medium low heat, lightly grease with vegetable oil and wipe any excess with a paper towel.
Pour a very thin layer of the egg mixture into the pan and quickly spread it into an egg pancake by rotating the pan and using your chopsticks to spread the chopped ingredients evenly. The egg pancake should reach the edge of the pan.
Pan fry until the omelette is mostly cooked and the edges lift away from the pan. Gradually roll it 75% of the way and gently flatten the egg roll with two spatulas so the layers can stick together.
Push the egg roll to the midway point of the pan, then fill the pan again with another thin layer of the egg mixture. Allow this to cook until the edges lift away from the frying pan. Then roll it all the way through.
Transfer to the rolled egg to a sushi roller. Roll it tight to mold it into a circular log. Set aside. Repeat this process until you have 3 egg rolls.
On a bamboo mat or sushi mat (or use plastic wrap set on a cutting board), place your a sheet of nori horizontally rough side up, shiny side down. Evenly spread 1 cup of seasoned rice leaving a ½ inch border at the ends.
Place the egg roll in the center of the rice. Begin rolling it away from you until you reach the end.
Once it’s rolled, set aside so the bottom of the seaweed sticks to the rest of the kimbap.
Brush sesame oil onto the kimbap and a sharp knife.
Slice it into 8 pieces. Repeat process for remaining two rolls. Enjoy warm or at room temperature.