Whisk the eggs. In a small bowl, crack the eggs and whisk with a pinch of salt until smooth. Set aside.

Heat the oil. Warm half the oil in a large nonstick skillet over medium heat until it shimmers, about 1 minute.

Cook the eggs. Pour the eggs into the skillet. Let them sit for a few seconds, then gently scramble with a spatula until just set, about 2 minutes. Transfer to a plate.

Add the coleslaw mix. Add the remaining oil to the same skillet. Add the coleslaw mix and cook, stirring often, for 4 to 5 minutes, until it softens but still has some bite.

Add the garlic and ginger. Push the cabbage to one side of the pan. Add the garlic and ginger to the empty space and cook for 30 seconds until fragrant, then stir everything together.

Pour in the soy sauce. Add the soy sauce (or coconut aminos) and rice vinegar, if using. Toss until the vegetables are evenly coated.

Season and combine. Return the cooked eggs to the skillet, along with any optional chicken, turkey, or tofu. Toss gently and season with black pepper to taste.

Serve. Divide between two bowls. Top with sliced green onions and sesame seeds, and serve warm.