In large skillet, brown meat until no longer pink. Drain the meat if it’s really wet. Add garlic and sauté for 30 seconds.

Add coleslaw, soy sauce, ginger and sautéed until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.

Make a well known the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil. Add additional soy sauce and sriracha if desired.