In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add shredded carrots and toss well to coat. Let sit for at least 20 minutes.

Heat skillet over medium-high heat and add ground pork. Cook until nearly done, about 5 minutes. Stir in garlic and ginger, sauté for 2 minutes. Add soy sauce, fish sauce, sesame oil, and brown sugar, cooking until caramelized, approximately 5-7 minutes.

In a small bowl, combine mayonnaise with Sriracha to taste. Mix until creamy and well combined.

While the pork cooks, slice cucumber and chop cilantro. Optionally, slice jalapeños for added spice.

Divide cooked jasmine rice into serving bowls, top with ground pork, pickled carrots, cucumber, and cilantro. Drizzle with spicy mayo and serve with lime wedges.