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Using a mesh strainer, rinse the rice until water runs clear. Add the rice to a medium saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes. Check the rice to make sure most of the water is absorbed. There should be no more than a 1/4 inch of water on the bottom. Remove from heat, cover, and let sit for 15 minutes.
Meanwhile, in a large skillet, heat 1 Tbsp. of sesame oil, add in the carrots, bok choy, 1 clove minced garlic, 1 tsp. minced ginger and 1 Tbsp. soy sauce. Sauté over medium-high heat for about 5 minutes or until veggies are tender. Add in brown rice and continue for about 3 minutes until combined. Add a bit more oil or water if it is dry. Roughly chop the kimchi and add to the rice mixture with about 2 Tbs. of kimchi juice. Continue to sauté for about 2 minutes. Season with more soy sauce or salt to taste.Divide the rice between two large bowls and top with more kimchi, bean sprouts, carrots strips and chopped scallions.