Place the Jasmine sticky rice in a large skillet over medium heat. Continually move the skillet in a circular motion, toasting the rice until it turns golden brown. Once done, let the toasted rice cool. Transfer it to a food processor and pulse until it achieves a powder-like consistency. Set aside.

In a mixing bowl, combine the brown sugar, chili flakes, fish sauce, and lime juice. Whisk them together until the sugar dissolves. Taste and adjust the seasoning if necessary. Set the dressing aside.

In the same skillet, heat the oil over medium-high heat. Once hot, add the ground pork and season with salt. Use a wooden spoon to break apart any large clumps and stir occasionally until the pork is fully cooked. Once done, turn off the heat and let the pork cool for about 2 minutes.

To the cooked pork, add the red onions, scallions, toasted rice powder, and the prepared dressing. Stir to combine all ingredients. Next, fold in the chopped cilantro and mint leaves.

Transfer the prepared larb to a serving bowl. For a finishing touch, sprinkle with some of the toasted rice powder, additional chili flakes if desired, and a squeeze of fresh lime.