In a small pan, warm 1 teaspoon each of sesame and olive oil over medium heat. Add the garlic and ginger and sauté for one minute, until fragrant. Add the rice, tamari, and fish sauce. Sauté until the mixture begins to crisp up, about 7 minutes. Remove rice from the pan, set aside to cool.
Using the same pan without cleaning it, fry the eggs two at a time. Cook until the whites set, without flipping them over.
In a large steaming basket, place the spinach, bok choy, shiitakes, zucchini noodles, and carrots in sections keeping all ingredients separate from each other. Steam for 5 to 7 minutes.
Add the veggies to the rice and top with the egg, kimchi, sesame seeds, sriracha, and green onions.