Thinly slice the scallions and set aside 1/3 cup of the white and light green parts. Set aside 3/4 cup of the dark green parts.

In a large Dutch oven or other heavy pot, heat 1/2 tablespoon of the canola oil over medium heat. Add the ground pork, 1 tablespoon of the minced ginger and 1 tablespoon of the minced garlic. Use a wooden spoon to break up the pork, and cook, stirring occasionally, until the pork is no longer pink. Stir in the fish sauce and cook an additional 2 minutes. Transfer the pork to a bowl and cover.

Heat 1/2 tablespoon of canola oil in the pot. Add remaining 1 teaspoon of garlic and 1 teaspoon of ginger with the white and light green scallions. Cook, stirring, for about a minute. Add the rice and stir to coat in oil. Pour in the chicken stock and coconut milk, and stir to combine. Cover and bring to a low boil. Lower the heat to simmer, cover, and cook undisturbed for 20 minutes, until the rice is cooked and plump. Remove cover, and stir. Fold in the pork and set aside.

Heat the last 2 tablespoons of oil in a small skillet over medium heat. Add about 2/3 of the dark green scallions, and cook, stirring frequently, until the begin to turn crispy (keep an eye on them, because they burn very quickly!). Use a slotted spoon to transfer them to a paper towel-lined plate. 

Add the baby bok choy to the skillet you just used for the scallions. Cook, stirring, until the leaves are wilted, about 2 minutes. Remove from heat.

Fold the bok choy, crisped scallions and remaining uncooked dark green scallions into the rice. Transfer to a serving bowl, and serve with lime wedges.