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.

Meanwhile, mix together the tamari, vinegar, 1 tablespoon water, and the chili paste. Set aside.

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.

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.