Heat 1 tablespoon peanut oil in large wok and cook the whisked eggs. Remove to plate.
Heat remaining tablespoon of peanut oil until almost smoking. Add onion, garlic, scallion whites and carrots. Cook about 60-90 seconds, careful not to burn.
Add kimchi and a little bit of kimchi liquid and stir fry another minute.
Add rice and stir fry another minute, breaking up clumps
Add cooked egg and edamame and cook while mixing well, 2-4 minutes.
Remove from heat and add sesame oil, soy sauce and scallion greens