1 tablespoon olive oil
1/2 pound ground pork
1/2 sweet onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon sesame oil
1 teaspoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon fish sauce
1/2 small green cabbage, shredded
1 small carrot, shredded
2 to 3 tablespoons chicken or vegetable broth
1 egg, lightly beaten
1 green onion, chopped
1 tablespoon sesame seeds
Place the oil into a large, heavy-bottomed skillet over medium-high heat.
Once the oil shimmers, add the ground pork, breaking it into pieces and stirring with a spoon until the meat is almost fully browned.
Add the onion, garlic and ginger, and stir until the garlic is fragrant and the onions are translucent, about 5 minutes.
Add the sesame and chili oils, soy sauce, rice vinegar and fish sauce. Stir well.
Put the cabbage, carrot and broth into the skillet, and stir.
Bring to a simmer and cook, stirring regularly, for 7 to 10 minutes, or until cabbage is tender and most of the liquid has evaporated.
Add the egg and cook an additional 2 to 5 minutes, stirring constantly, until the egg is as firm as you'd like.
Remove from the heat.
Top with green onion and sesame seeds, and serve.