Cook rice however you normally prepare it.

In a medium-sized bowl, mix together the garlic, rice vinegar, sugar, soy sauce, salt, and chili for the cucumber marinade. Place all the sliced cucumbers in and toss until combined. Set aside and let marinate until ready to add into the rice bowls.

In a large wok or skillet on medium heat, heat up the 1 tbsp of cooking oil and brown the ground pork until broken into pieces and no longer pink. Salt the pork just a little and stir. While the pork is cooking, mix together the ingredients for the sauce in a separate bowl (garlic, ginger, soy sauce, honey, sesame oil, rice vinegar, and sriracha).

Add in the shredded cabbage, carrots, and sauce. Place lid on wok or skillet for 5 minutes to let the vegetables steam a little. Then, remove lid and saute on medium heat until cabbage is tender and sauce has mostly cooked down to barely any remaining liquid.

Scoop some rice into a bowl and top with the egg roll mixture, some pickled cucumbers, and desired additional toppings!