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Heat a large heavy bottomed skillet (or wok) over medium-high heat. Add the olive oil and sesame oil. When the oil is hot, add the carrots and onion. Cook for 2-3 minutes, or until the onions are beginning to brown.
Next add the garlic and ginger. Sir and cook for an additional minute.
Add the rice and soy sauce. Stir and saute for another 3-4 minutes or until the rice is lightly browned and beginning to crisp.
Add the frozen peas and chopped kimchi. Cook, stirring occasionally, for another 3-4 minutes or until the kimchi is warmed through.
Lastly, add the green onions and stir to combine. Serve the fried rice topped with an egg and garnished with sesame seeds, additional green onion, and/or gochugaru.