Press "sauté" on the Instant Pot and then add the sesame oil. Let the oil heat up a bit and then add the chopped onion, garlic, ginger and carrot.
Sauté for 3-5 minutes. They don't need to be soft.
Add the brown rice, salt, and pepper and continue to sauté for another 3 minutes. Push "cancel" on the Instant Pot to turn it off.
Add the broth or water, mix well, and scrape the bottom and edges of the insert pot. Make sure all of the rice and veggies are in the liquid and are not stuck to the side or bottom of the insert.
Dice the pork chops into 1/2 inch or smaller cubes. Add the pork on top of the rice mixture. You don't need to mix it.
Close the Instant Pot lid and set the valve to "sealing". Program for manual-high and 22 minutes.
Allow the pressure to release naturally for at least 10 minutes after the cook time has ended, then release the rest of the pressure by carefully moving the valve to "venting".
Remove the lid and add the frozen peas to the rice mixture in the Instant Pot and stir well.
Put the lid back on the Instant Pot and move the valve to sealing. Do not turn the Instant Pot on. Leave sealed for 5 minutes and then release the pressure that has built up by moving the valve to venting.
While the peas are steaming in the Instant Pot, beat the eggs and scramble them in a skillet until they are dried out. If you don't want to dirty another pan, you can wait until the peas are done, turn the Instant Pot to saute and clear a little spot in the center of the rice mixture. Pour the eggs in and scramble in the center of the rice mixture and then mix it all together.
Remove the Instant Pot lid and add the eggs and mix well. Serve with Bragg liquid aminos and sliced green onions, if desired.