In a large skillet or wok, heat 1 tablespoon sesame oil over medium-high heat until shimmering.

Add 1 lb ground chicken or turkey to the pan. Break it up with a spatula and cook for 5–6 minutes, until fully browned and slightly crispy on the edges.

Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Cook for 30 seconds, just until fragrant.

Toss in 4 cups shredded cabbage and 1 cup shredded carrots. Stir everything together and cook for 4–5 minutes, until the veggies are tender but still have a little crunch.

Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha (if using). Stir well to coat everything evenly and let cook for another 2–3 minutes.

Turn off the heat and stir in most of the chopped green onions, saving some for garnish. Taste and adjust seasoning if needed.

Scoop into bowls and top with optional fried egg, sesame seeds, or a dash more sriracha for heat. Serve as-is or over rice or cauliflower rice for a complete meal.