Heat the sesame oil over medium in a non-stick pan. Add and sauté the garlic, ginger and green onions until fragrant, about 2 minutes. Stir in the spinach and allow to cook until nearly wilted.
Add eggs and stir constantly using a rubber spatula until eggs are soft scrambled or as desired, about 3-5 minutes.
Remove the pot from the heat and stir in the coconut aminos and rice vinegar.
Serve.
Notes
LeftoversThese eggs are best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave.