In a glass measuring cup stir together the ingredients for the sauce. Set aside.
Add the peanut oil to a large pan and brown the ground beef and pork over medium-high heat until fully cooked, breaking it up into bits as you go. Drain well.
Add the ginger root and cook for 2-3 minutes.
Pour in the sauce and stir well. Reduce the heat to medium and simmer for about 10 minutes. Then add the frozen peas and stir well.
In a small dish mix the cornstarch and water until the cornstarch is completely dissolved then pour into the meat mixture. Stir and allow the sauce to thicken. The sauce should be thick enough to coat the back of a spoon.
Make 4 indentations in the meat with the back of a spoon and crack an egg into each indentation. Cover and cook for 3 minutes or until the eggs are cooked to your liking. Drizzle with sesame oil.
Once the eggs are cooked scoop some rice into a bowl and carefully use a ladle to pull up a scoop of meat mixture, an egg, and some sauce and place over the rice. Top with some green onions.
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