Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork (or chicken) and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat if necessary.

Add the shredded carrots, chopped cabbage, green onions, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Pour this sauce over the stir-fried mixture and stir well to combine. Season with salt and pepper to taste.

Push the stir-fry mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked, about 2 minutes. Once cooked, mix the eggs into the stir-fry.

Remove from heat and garnish with chopped cilantro before serving.