Prepare rice in a rice cooker. After it is done cooking, drizzle rice with sesame oil and add salt and pepper.
Preheat a non-stick pan with a knob of coconut oil or olive oil. Add kimchi and fry just a little, about 3 minutes. Whisk as many eggs as you need until frothy and light. In the pan move kimchi to one side, add a little more oil, then add your eggs. Scramble and cook them for 4-5 minutes, depending on how many eggs you are doing. Fold in the kimchi, season with salt and pepper and serve with steamy hot rice. Garnish with cilantro, scallion, and avocado if you like.