Place a large skillet or wok over medium-high heat and add the ground turkey.

Cook the turkey until fully browned and opaque, using a spatula to break the meat into small crumbles.

Drain any excess liquid from the skillet to prevent steaming.

Stir in the minced garlic and grated ginger, sautéing for 60 seconds until fragrant.

Add the coleslaw mix, coconut aminos, rice vinegar, and black pepper to the skillet.

Sauté the mixture for 5 to 7 minutes, stirring frequently, until the cabbage is tender-crisp.

Push the meat and cabbage mixture to one side of the skillet and pour the beaten eggs into the cleared area.

Scramble the eggs until fully set, then fold them into the rest of the ingredients.

Remove from heat and stir in the toasted sesame oil to preserve its aromatic properties.

Top with sliced green onions and a drizzle of sriracha before serving.