Prep everything first. Shred cabbage, dice onion, mince garlic, grate ginger, and beat the eggs. This cooks fast, so having it all ready helps you avoid overcooking.

Brown the meat. Heat a large skillet or wok over medium-high. Add oil, then ground meat. Break it up and cook until browned with some crisp edges. Season with a pinch of salt and pepper.

Add aromatics. Stir in onion, garlic, and ginger. Cook 1–2 minutes until fragrant. Don’t let the garlic burn; lower heat slightly if needed.

Stir in the cabbage. Add cabbage (and carrots, if using a mix). Toss to combine. Cook 3–5 minutes, stirring occasionally, until the cabbage softens but still has a bite.

Season the skillet. Pour in soy sauce or tamari, rice vinegar, and sesame oil. If you like heat, add sriracha or chili-garlic sauce now. Toss well to coat.

Scramble the eggs. Push the mixture to one side of the pan. Add a little oil to the empty space, then pour in the beaten eggs. Scramble until just set, then fold into the cabbage and meat.

Finish and taste. Stir in green onions and any optional add-ins like edamame or water chestnuts. Taste and adjust with more soy, vinegar, or chili for balance.

Serve hot. Top with sesame seeds and a squeeze of lime if you like. Enjoy as-is, or serve over cauliflower rice, brown rice, or quinoa.