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Cook the rice: Bring 2 cups of water to a boil in a saucepan. Mix in the rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, about 15 minutes.
Meanwhile, heat the olive oil over medium heat in a large, deep skillet. Once the oil is shimmering, add the ground pork and cook, stirring occasionally and breaking into small pieces until no pink remains, 6 to 8 minutes. Stir in the garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
Add the coconut aminos, maple syrup, rice vinegar, sesame oil, and sriracha. Mix to combine and bring the liquid to a simmer. Add the coleslaw mix and green onions and mix again. Simmer, stirring occasionally until the cabbage and onions are tender and the sauce has thickened slightly, about 5 minutes. Remove from the heat.
Evenly divide the cooked rice among four plates and top with even servings of the pork mixture. Garnish with chopped cilantro and serve with a lime wedge.