Heat the oil and cook the aromatics: Place a large frying pan or skillet over medium-high heat and add a tablespoon of vegetable oil. Once the oil shimmers and a wisp of smoke rises, add the sesame oil, then the minced garlic, grated ginger, and diced onion. Stir constantly for about 1 minute until the onion turns translucent and the kitchen fills with a fragrant, warming aroma.

Brown the chicken: Add the minced chicken to the pan. Break it apart with a wooden spoon and let it cook undisturbed for 2 minutes to develop a golden-brown crust. The meat should sizzle as it hits the pan. Continue breaking it into small pieces until it is fully cooked and no longer pink, about 4 more minutes. You should see small brown bits sticking to the pan — that’s flavour.

Add the vegetables: Tip the entire coleslaw mix (or shredded cabbage and carrots) into the pan. The pan will look very full at this stage, but do not worry. Stir well to combine, then let it cook for 3 to 4 minutes. The cabbage will wilt down considerably, and you will see its colour deepen from pale to a slightly translucent, vibrant green. The sound will change from a loud sizzle to a softer, steamier hiss.

Season the mixture: Pour the soy sauce, rice vinegar, and white pepper over the vegetables. Stir everything thoroughly until the sauce coats every shred of cabbage and piece of meat. The mixture should look glossy and smell deeply savoury, almost like a hot, freshly unrolled egg roll. Taste and add a pinch of salt if needed, but remember the soy sauce is already salty.

Create a well for the egg: Push the entire mixture to one side of the pan, creating an empty space on the other side. Pour the beaten eggs into this space and let them set for about 30 seconds. Using your spatula, scramble the eggs gently until they are just set but still soft and slightly custardy — they should look like soft, bright yellow curds against the dark brown of the meat and cabbage.

Finish and garnish: Stir the scrambled eggs into the main mixture until evenly distributed. Remove the pan from the heat immediately to prevent the eggs from overcooking. Sprinkle the sliced spring onions and sesame seeds over the top. The final dish should be steaming hot, with the rich brown of the meat contrasting against the bright green onion rings and white sesame seeds.