Prep the aromatics: Mince garlic and grate ginger. Dice the onion and slice green onions. If not using a coleslaw mix, slice cabbage and shred carrots.

Brown the meat: Heat a large skillet over medium-high with cooking oil. Add the ground meat and break it up with a spatula. Cook until no longer pink and slightly browned, about 5–7 minutes. Season with a pinch of salt and pepper.

Add onion, garlic, and ginger: Stir in onion and cook 2–3 minutes until softened. Add garlic and ginger and cook another 30–60 seconds until fragrant.

Stir in veggies: Add cabbage mix and carrots. Toss well and cook 4–6 minutes, stirring often, until the cabbage wilts but still has a slight bite.

Flavor it up: Pour in soy sauce (start with 3 tablespoons), rice vinegar, and a drizzle of sesame oil. Add red pepper flakes or a little sriracha if you like heat. Toss to coat and taste; add more soy sauce if needed.

Make a well for the eggs: Push everything to the sides of the pan to create a space in the center. Crack in the eggs and scramble until just set, about 1–2 minutes.

Combine and finish: Fold the scrambled eggs into the mixture. Turn off the heat and stir in green onions. Sprinkle with sesame seeds if you have them.

Serve: Enjoy as-is, or spoon over rice, cauliflower rice, or noodles for a heartier bowl.