Prepare the Ingredients: Finely dice the onion, mince the garlic and ginger, and shred the cabbage and carrots. Thinly slice the red bell pepper and separate the green onion whites from the tops.

Brown the Ground Meat: Heat a large skillet over medium-high heat, add neutral oil, and brown the ground turkey or chicken.

Add Aromatics: Lower heat, stir in the onion and green onion whites, and sauté until translucent. Add garlic and ginger and cook until fragrant.

Build the Veggie Base: Toss in cabbage, carrots, and red bell pepper. Cook until the cabbage wilts but remains slightly crisp, adding water if necessary.

Season the Mixture: Whisk together the sauce ingredients and pour over the skillet, tossing everything to coat evenly.

Add Extra Protein: If desired, stir in the edamame or tofu and cook until heated through.

Scramble the Eggs: Push the mixture to one side, crack the eggs into the empty side, scramble, and incorporate into the mixture.

Final Adjustments: Sprinkle in the sliced green onion tops, taste, and adjust seasoning as needed.

Serve: Transfer to bowls, garnish with sesame seeds, green onion tops, cilantro, and lime wedges.