Cook the coconut rice according to package instructions. Combine rice with coconut milk and salt in a pot, bring to a boil, reduce to low, cover, and simmer for 15-20 minutes until creamy.

In a large sauté pan, heat olive oil over medium-high heat. Add chopped scallion whites, minced garlic, and grated ginger; sauté for 1-2 minutes until fragrant.

Add ground pork to the pan, breaking it up. Cook for 4-5 minutes until browned and no longer pink, letting it caramelize slightly.

Mix in light brown sugar, lime juice, and sriracha; stir well and cook undisturbed for 2 minutes to caramelize further.

Taste and season with salt and pepper, adjusting for more heat if desired, then remove from heat.

Scoop coconut rice onto plates, top with pork mixture, garnish with scallion greens, peanuts, and fresh herbs, and serve with lime wedges.