1. Heat a large, deep skillet over medium high heat. If using very lean meat, add the neutral oil. Add the ground pork (or beef or turkey) and cook, breaking it into crumbles with a spatula, for 6 to 8 minutes until browned, cooked through, and crisp in a few spots.

2. Reduce the heat to medium. Add the minced garlic and ginger to the pan and cook for 30 seconds, stirring constantly, until fragrant but not browned. Sprinkle in the garlic powder, onion powder, and crushed red pepper flakes if using, and stir to coat the meat.

3. In the same skillet, pour in the soy sauce, rice vinegar, and brown sugar or honey. Stir well, scraping up any browned bits from the bottom of the pan. Let the mixture bubble for 1 to 2 minutes so the sauce slightly thickens and coats the meat.

4. Add the coleslaw mix and extra shredded carrots (if using) directly into the skillet. Toss with tongs or a large spoon until all the cabbage is coated in the sauce. The pan will look very full at first but the vegetables will cook down.

5. Continue cooking the cabbage mixture over medium heat for 5 to 7 minutes, stirring frequently, until the cabbage is tender but still slightly crisp and some edges are beginning to caramelize.

6. If you are adding eggs, push the meat and cabbage mixture to one side of the skillet to create space. Pour the beaten eggs into the empty side and scramble them, stirring constantly, until just set. Fold the scrambled egg into the rest of the mixture.

7. Turn off the heat. Drizzle the Egg Roll in a Bowl with 1 to 2 tablespoons of toasted sesame oil and gently stir to distribute. Taste and adjust seasoning with a splash of soy sauce, a bit more vinegar, or extra red pepper flakes if desired.

8. Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve the mixture in bowls as-is for a low-carb meal, or spoon over cooked white rice or cauliflower rice for a heartier bowl. Enjoy immediately.