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Heat the oil in a very large skillet or wok over medium-high heat until hot.
Add the ground meat and use a spatula to gently break it into smaller pieces. Cook until the meat is browned with no pink remaining, 5 to 6 minutes.
Turn off the heat, drain the excess fat from the meat (if needed), and return the skillet to the heat.
Add onion to skillet and cook for a few minutes.
Add egg to skillet and scramble.
Add Chinese 5 spice, coleslaw mix, toasted sesame oil, rice wine vinegar and soy sauce into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, 4 to 5 minutes.
Sprinkle with toppings of your choice (green onion, honey, chili crisp, sweet chili sauce).
Serve on its own or over rice.