Heat 1 teaspoon of cooking oil in a pan over medium-low heat. Add the egg mixture and continuously stir with chopsticks to create fine scrambled eggs. Cooking over medium-low heat prevents the eggs from setting too quickly, giving you enough time to keep stirring and make soft, fluffy pieces. Transfer the scrambled eggs onto the rice in a bowl.

Add 1 teaspoon of cooking oil to the pan. Add the ground meat, soy sauce, sake, grated ginger, and sugar. Cook while breaking the meat into small crumbles until the meat is fully cooked and the alcohol from the sake has evaporated, about 3–4 minutes.

Place the soboro and scrambled eggs side by side over the rice to create the classic two-color soboro don presentation.