In a large skillet or wok over high heat, warm one tablespoon of olive oil until shimmering. Once hot, add onion, carrots, and Brussels sprouts. Season with pepper and cook until softened, about three to five minutes. Remove vegetables from skillet and set aside.
Add two tablespoons of olive oil to the pan along with the ginger and garlic. Cook, stirring constantly until fragrant, about 30 seconds.
Add rice to the pan, breaking up pieces with a spoon or spatula. Move around until coated with oil, then push to the sides making a circular well in the center. Working quickly, add the eggs to the open space and scramble, then mix into the rice.
Add the vegetables back into the mixture in the pan and stir to combine. Add salmon and kimchi and stir.
Finish by stirring in the tamari sauce and sesame oil. Season to taste and remove from heat. Plate and garnish with scallions.
Photography by Jillian Guyette. Recipe development by Robert Luessen.