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Prepare coconut rice according to your preferred recipe or package instructions.
In a large sauté pan, heat olive oil over high heat.
Add the white parts of scallions, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Add ground pork to the pan. Break it up with a wooden spoon and cook until no longer pink.
Stir in brown sugar, lime juice, and sriracha. Mix until evenly coated.
Let the pork cook undisturbed for 2 minutes until caramelized on the bottom.
Stir and repeat for another 1–2 minutes for added caramelization.
Taste and adjust seasoning with salt, pepper, or more sriracha.
Serve over coconut rice and garnish with peanuts, scallions (green parts), herbs, and lime wedges.