Fill a medium pot with 6 cups water. Add a few pinches of salt and bring to a boil. Add rice and simmer for 30 minutes. Drain water and place lid on pot. Let sit, off heat, covered for 10 minutes. Rice can be made up to 3 days in advance.
Prepare all of your ingredients before starting the cooking process. Mix garlic, ginger (if using), and soy/tamari in a small bowl. Mix vinegar and sesame oil in another small bowl. Cut kale and scallions. Whisk eggs and 1/2 tsp kosher salt in a bowl until no yellow streaks remain.
Heat 1 tbsp olive oil over medium in a large pan or Dutch oven. Add kale stems. Cook until browned and crispy, about 4 minutes.
Add kale leaves and scallions. Season with salt. Cook until kale is wilted, 4-5 minutes. Remove veggies from the pan and set aside.
In the same pan, heat remaining 3 tbsp olive oil over medium-low heat. Add eggs and stir constantly until set, 30-60 seconds.
Add rice and soy sauce mixture. Mix rice and eggs and cook undisturbed for 3 minutes.
Remove pan from heat. Mix in vegetables and vinegar mixture. Serve.