Prepare the Ingredients: Shred the cabbage and carrots, and mince the garlic. Lightly beat the eggs in a bowl.

Cook the Eggs: In a large skillet or wok, warm up 1 tablespoon of vegetable oil over medium heat. Once heated, add the beaten eggs and cook, stirring occasionally, until they are lightly set. Remove the eggs from the pan and set aside for later.

Stir-Fry the Vegetables: Drizzle the last tablespoon of vegetable oil into the pan. Add the minced garlic and cook for around 30 seconds, or until it becomes aromatic. Toss in the cabbage and carrots, and stir-fry for 4 to 5 minutes, until the vegetables soften slightly while retaining a satisfying crunch.

Combine the Ingredients: Return the scrambled eggs to the pan. Add soy sauce, sesame oil, salt, black pepper, and chili flakes (if using). Toss everything together to coat evenly.

Garnish and Serve: Remove from heat and transfer the stir-fry to a serving dish. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.