1. Rinse the jasmine rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice, coconut milk, sea salt, and sugar.

3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

4. Remove the saucepan from heat and let the rice sit, covered, for 5 minutes.

5. Fluff the coconut rice with a fork before serving.

6. Heat olive oil in a large sauté pan over high heat.

7. Add the sliced white parts of the scallions, minced garlic, and fresh grated ginger. Sauté for 1-2 minutes until fragrant.

8. Add the ground pork to the pan and break it up with a wooden spoon as it cooks, until no longer pink.

9. Stir in the packed light brown sugar, lime juice, and sriracha. Mix everything together until the pork is evenly coated.

10. Let the pork cook undisturbed for 2 minutes to caramelize, then stir and repeat for another 1-2 minutes.

11. Taste and adjust the seasoning with salt, pepper, or additional sriracha as needed.

12. Spoon the pork mixture over a generous portion of the fluffy coconut rice, then garnish with chopped peanuts, sliced green parts of the scallions, and fresh herbs. Serve with extra lime wedges on the side.