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Cook a bunch of rice in your method of choice. Asian short grain works better than fluffy American-style long grain for this sort of dish, but cook what you have — it doesn’t matter THAT much.
Brown the meat over medium heat in a large skillet, crumbling very well; you want small pieces that will mix nicely into rice. Drain off the fat and add the sesame oil in. When that’s nice and warm, add in the ginger and garlic, stirring until delicious and fragrant. Add the sugar and mix well, letting it caramelize some before carefully adding the sake. When that’s pretty much evaporated, add the soy sauce, mix well, and cook THAT until pretty much evaporated. Then add the oyster sauce, and, well, you know the drill. You should be left with a sticky crumble. Serve atop the rice!