1In a large skillet, heat the oils until a whisp of white smoke appears. Add the eggs and lightly scramble them until just set, about 1 to 2 minutes.
2Stir in the garlic and onion, and cook until translucent, about 1 minute. Fold in the rice and kimchi, pressing down in small circles to separate the rice grains.
3Add the salt, soy sauce and sugar. Continue to fold the rice for about a minute or two. Don’t be afraid to scrape the rice stuck to the bottom of the pan. Cook it until the rice absorbs the sauces and is slightly crisp on the edges.
4Fold in the green onions and white pepper, cook it for an additional minute. Serve immediately.