Heat the oil and brown the meat: Place your large frying pan or skillet over a medium-high heat and add the sesame oil. Once the oil shimmers and smells nutty, add the minced chicken. Break it apart with a wooden spoon and cook for 4-5 minutes, until the meat is no longer pink and you hear a satisfying sizzle. The chicken should look golden brown at the edges.

Sweat the aromatics: Push the cooked meat to one side of the pan. Add the garlic, ginger, and diced onion to the empty space. Cook for 1-2 minutes, stirring constantly, until the onion turns translucent and the garlic releases a fragrant, pungent aroma that fills your kitchen.

Add the vegetables: Toss in the grated carrot and the entire bag of coleslaw mix. Stir everything together so the meat and aromatics coat the vegetables. Cook for 3-4 minutes, stirring occasionally. The cabbage will wilt down dramatically and turn from pale white to a soft, glossy green, and the pan will look full but manageable.

Season the mixture: Pour the soy sauce and rice vinegar over the vegetables. Sprinkle with white pepper and salt. Stir well to combine, then let it cook for another 2 minutes. The liquid should bubble and reduce slightly, coating everything in a glossy, savoury sauce. Taste a piece of cabbage — it should be tender but still have a slight bite.

Scramble the eggs: Push the entire mixture to one side of the pan, creating an empty space. Pour the beaten eggs into the empty space and let them set for about 30 seconds without stirring. Then, scramble them gently with your spatula until they are just cooked through and still fluffy. The eggs should look bright yellow and moist, not dry or brown.

Finish and serve: Stir the scrambled eggs into the cabbage and meat mixture until evenly distributed. Remove the pan from the heat. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. The dish should look colourful and inviting, with flecks of green and white against the golden-brown meat and soft vegetables.