Cook the coconut rice as directed.

While the rice is cooking, heat the olive oil over high heat in a large saut? pan. Add the white parts of the scallions, garlic, and ginger, and saut? for 1-2 minutes until fragrant.

Add the ground pork to the pan and use a wooden spoon to stir and break it up as it cooks until no longer pink.

Once the pork is cooked, add the brown sugar, lime juice, and sriracha, and stir until evenly combined. Let the pork cook undisturbed for 2 minutes or until caramelized on the bottom.

Stir the pork and let it cook undisturbed for another 1-2 minutes or until caramelized on the bottom again.

Taste and season with salt and pepper and/or extra sriracha as needed.

Serve warm over the coconut rice, garnished with desired toppings.