Rinse the jasmine rice under cold running water until the water runs mostly clear. Place the rice in a medium saucepan and add enough water to cover it by approximately ¼ inch. Bring to a simmer over medium-high heat. Once simmering, stir once, cover the pot, and reduce the heat to low. Allow the rice to cook gently for 8–10 minutes, or until tender. Drain any excess water if necessary, remove from heat, and let it steam, covered, for an additional 5 minutes. Fluff with a fork before serving.

In a large skillet set over medium-high heat, heat the olive oil. Add the diced onions and cook for 3–4 minutes, or until translucent and fragrant. Add the ground pork, breaking it apart with a spatula, and cook for 7–8 minutes, or until fully browned and cooked through.

Once the pork is nearly done, add the minced garlic, grated ginger, and soy sauce. Stir well to combine and cook for 1–2 minutes to allow the flavors to meld. Remove from heat and set aside.

Place ½ to ¾ cup of cooked jasmine rice into each serving bowl. Spoon ½ cup of the pork mixture over the rice. Top with sliced cucumber, shredded carrot, and a mixture of parsley, basil, and mint. Drizzle lightly with sweet soy sauce and sprinkle with sesame seeds. Garnish with lime wedges and serve immediately.

Warm the pita round in the microwave for 15 seconds or until soft. Cut it in half and gently open the pockets. Spread 1 tablespoon of Greek yogurt inside each half, add lettuce, ¼ cup of the reheated pork mixture, shredded carrot, and cucumber slices. Add a drizzle of sriracha, if desired, and serve warm.