Slice scallions into rounds or matchsticks. Combine with the remaining ingredients. Set aside.
Drain kimchi, reserving the juice. Chop finely the kimchi and set aside. In a large wok or skillet over medium-high heat, heat the oil. Add the onions and cook until translucent, around 5 minutes. Add the garlic and cook for about 30 seconds more. Turn heat to high and add kimchi. Cook for 6-8 minutes until the edges become crispy and kimchi begins to stick to the pan.
Add the rice into the wok, and use a wooden spoon to break up the chunks. Add in the reserved kimchi juice and mix until well combined.
Turn off heat and drizzle the mixture soy sauce. Taste and adjust as needed.
Transfer fried rice to a bowl, top with scallion salad, and sprinkle with This is Everything seasoning.