1-First, cook the coconut rice: Combine jasmine rice with coconut milk, fine sea salt, and a little sugar, following package instructions or your usual method.

2-While the rice cooks, heat olive oil in a large sauté pan over high heat. Add the white parts of the 3 scallions, 4 cloves of minced garlic, and 1 1/2 tablespoons of minced or grated fresh ginger; sauté for 1-2 minutes until fragrant.

3-Next, add 1 1/2 pounds of ground pork and cook, breaking it up with a spoon, until it’s no longer pink.

4-Stir in 1/3 cup packed light brown sugar, 3 tablespoons lime juice, and 1 tablespoon sriracha, then mix well. Let the pork cook undisturbed for 2 minutes to caramelize, stir, and repeat for 1-2 more minutes for that sticky, golden texture.

5-Season with fine sea salt and freshly ground black pepper, and adjust with more sriracha or lime juice if you want extra kick.

6-Finally, serve the warm pork mixture over the cooked coconut rice, garnished with chopped peanuts, extra lime wedges, and chopped fresh herbs. For variations, try substituting the pork with other proteins as mentioned earlier.