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Heat the olive oil in a large skillet or wok over medium high heat. Add ground pork and season with ¼ teaspoon each of salt and pepper. Cook the pork for 4-5 minutes, stirring and breaking it up, until it’s browned and mostly cooked.
Add onion, broccoli, bell pepper and peas and carrots to the pan and season with remaining ¼ teaspoon salt and pepper. Stir to combine and cook for another 3-4 minutes, until pork is cooked through and veggies are softened.
Add cooked rice and stir to combine and warm it, 1-2 minutes.
Clear a small area in your pan (I just push everything to one side) and crack in your eggs. Stir to scramble and cook the eggs, 1-2 minutes, then stir them into the rest of the stir fry.
Add soy sauce, chili-garlic sauce and sriracha and stir to combine.
Taste and adjust seasonings.
Serve topped with spiralized cucumber and extra sriracha, if desired.