Cook the coconut rice as directed.

While the rice is cooking, heat the oil over high heat in a large sauté pan. Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.

Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.

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

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