Place 2 Tbsp. of the soy sauce, water, sesame oil, vinegar, maple syrup, and ginger in a bowl; whisk to combine. Add tempeh; let stand 20 minutes at room temperature, tossing occasionally.

Heat a large nonstick skillet over medium-high; add tempeh mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid has been absorbed and tempeh is golden-brown and crisp. Transfer to a bowl.

Add canola oil to skillet and reduce heat to medium. Add bok choy, green onion, and garlic; cook 4 to 5 minutes, stirring often, until bok choy is wilted. Add rice and sugar to pan, tossing to combine and spreading it so it covers the bottom. Cook, undisturbed, until rice begins to get golden and crisp. Use a wooden spoon to create a hole in the center of the pan. Add eggs to the center of the pan and cook, stirring occasionally, until eggs are almost set. Add remaining 1 Tbsp. soy sauce and tempeh; toss to combine.Stir in kimchi.

Divide fried rice evenly into each of 4 bowls; garnish with additional green onion, cilantro, and kimchi, if desired.