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In a large wok or skillet over medium-high heat, warm the oil. Add the carrots and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the ginger and garlic and cook, stirring often, 3 minutes longer.
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Meanwhile, mix together the tamari, vinegar, 1 tablespoon water, and the chili paste. Set aside.
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When the carrots are ready, add the scallops and the white parts of the green onions and cook, stirring occasionally, until the scallops are just cooked through, 2 minutes. Add the kimchi and stir until heated through, 2 minutes.
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Whisk the tamari mixture and add it to the wok. Add the rice, mix, and cook until heated through, 1 to 2 minutes. Toss to combine and warm. Distribute to dinner plates and garnish with the remaining green onions.