Heat 1 tbsp oil in a large skillet or wok over high heat.
Scramble the beaten eggs and remove from skillet.
Add remaining oil and heat.
Add garlic and cook for 30 seconds until fragrant.
Add cooled rice and break up any clumps.
Add chopped kimchi and kimchi juice. Stir-fry for 3-4 minutes.
Add soy sauce and sesame oil. Mix well.
Return eggs to skillet and toss to combine.
Stir in green onions.
Garnish with sesame seeds and serve immediately.