In a large skillet over medium-high heat, add 1/2 tablespoon vegetable oil.
Once the oil is hot, add the eggs to skillet and scramble them. Remove the scrambled eggs from the skillet and set aside in a bowl.
Add the remaining 1/2 tablespoon vegetable oil, onion, garlic, soy sauce, and kimchi. Sauté until onion is translucent and cooked through, for about 3 minutes.
Add the rice to the skillet and carefully break it up with your spatula or wooden spoon.
Turn the heat down to medium-low, and continue to stir the rice into the mixture until all is incorporated. Finally, add the scrambled eggs and season with salt and pepper.