Heat oil in a wok or a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until cooked through (about 2-3 minutes). Reserve in another bowl and set aside.

Meanwhile, place freekeh in a large bowl and drizzle with avocado oil. With your hands, separate freekeh grains without smashing or breaking them. Use just enough oil to coat each grain.

To the pan, add the white parts of the scallions and red pepper flakes, cooking just until fragrant, about 30 seconds. Add the kimchi and juice and stir to toss. Add the freekeh and toss to coat, distributing the ingredients evenly. Allow the freekeh to cook for about 10 minutes, tossing halfway through, or as needed, to keep the bottom of the rice from burning.

Drizzle with the sesame oil and soy sauce. Add peas and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed to keep the bottom of the freekeh from burning.

Reserve a handful of green onions and toss the rest in the pan with the freekeh, along with cooked shrimp and additional red pepper flakes for desired spiciness.

Remove freekeh and portion out appropriately in bowls.

In the same pan, break eggs and cover pan 1-2 minutes, allowing eggs to set. Place on top of the kimchi fried freekeh. Garnish with reserved green onions and sesame seeds.