Prep the veggies: Thinly slice the cabbage, dice the onion, and grate the carrots if using. Mince the garlic and ginger. Beat the eggs in a small bowl.

Brown the pork: Heat a large skillet over medium-high heat. Add a drizzle of avocado oil, then the ground pork. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, about 6–7 minutes. Drain excess fat if needed, leaving about a tablespoon in the pan.

Add aromatics: Reduce heat to medium. Stir in the onion, garlic, and ginger. Cook until fragrant and the onion softens slightly, about 2–3 minutes. Avoid burning the garlic.

Season it up: Add 2–3 tablespoons soy sauce, tamari, or coconut aminos and 1–2 teaspoons rice vinegar. Sprinkle in red pepper flakes if you like heat. Stir to coat the pork evenly.

Add cabbage and carrots: Pile the cabbage (and carrots if using) into the skillet. Toss well with the pork mixture. Cook, stirring frequently, until the cabbage softens but still has some bite, about 5–7 minutes. Taste and adjust seasoning with more soy/tamari/aminos, vinegar, salt, or pepper.

Scramble the eggs: Push the mixture to one side of the skillet. Add a small drizzle of oil to the empty space and pour in the beaten eggs. Let them set for 20–30 seconds, then scramble until just cooked. Fold the eggs into the cabbage-pork mixture.

Finish and garnish: Turn off the heat. Drizzle with 1–2 teaspoons toasted sesame oil and toss. Top with sliced green onions and sesame seeds. Add a squirt of sriracha if you like it spicy.

Serve: Spoon into bowls and enjoy hot. For extra fat, add sliced avocado or a fried egg on top.