1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add garlic and kimchi, sautéing for a few minutes until fragrant.
3. Push the mixture to one side of the pan and crack the eggs on the other side. Scramble until cooked.
4. Add the cooked rice and gluten free soy sauce. Mix everything until heated through.
5. Serve warm, garnished with sliced green onions.
