Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic and ginger.

Preheat a large skillet over medium-high heat.

Meanwhile, trim green onions and cut crosswise into ¼-inch pieces; place in a small bowl and set aside.

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic, ginger, chili-garlic sauce, and salt; cook, stirring occasionally, until fragrant, about 1 minute.

Add pork to the skillet and cook, breaking apart with a spoon, until the pork begins to brown, 4-5 minutes.

Add sugar and fish sauce to the skillet with the pork, stir to combine, and continue to cook, undisturbed, for 6 minutes.

Meanwhile, trim, halve lengthwise, and cut cucumbers crosswise into thin half-moons.

Stir the pork, then continue to cook, undisturbed, until the sugar begins to caramelize and the pork becomes dark brown, 5-6 minutes more. Remove from heat and stir in half of the green onions (reserving the rest for garnish).

While the pork finishes cooking, peel and trim the carrots; using the peeler, run it along the carrots to make long, noodle-like strips. Roughly chop into bite-sized pieces.

To serve, divide rice between bowls. Top with pork, cucumbers, carrots, and remaining green onions. Enjoy!