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, frozen vegetables, garlic, kimchi, and kimchi juice. Sauté until onion is translucent and cooked through, 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.
Serve immediately.
Notes
For an even more authentic and spicier kick, add 1 tablespoon of gochujang paste. Gochujang paste can be found at Asian grocery stores in the Korean section, or in the Asian aisle at your local grocery store.