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In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.