Place the butter and olive oil in the Instant Pot and press the SAUTE button.
When the butter melts, put the chopped onion and minced garlic in the Instant Pot and saute until golden brown.
Turn off the SAUTE setting and add the riced cauliflower, cauliflower florets, frozen peas, frozen beans, sliced carrots and chicken broth.
Sprinkle with garlic salt and pepper. Start with ½ tsp of each and add more as needed is what I chose.
Place the lid on the Instant Pot and press the MANUAL setting to 4 minutes.
When the IP is done cooking, it will beep and go to OFF. Make sure the pressure has been released by turning the pressure valve from SEALING to VENTING. Make sure the FLOAT VALVE is down and remove the lid from the IP.
Stir the riced cauliflower and vegetables and turn the SAUTE setting on.
Stir fry the cauliflower and vegetables until all the liquid is absorbed and is golden brown.
Move the riced cauliflower and vegetables to the side of the IP and break an egg into the IP on the other side. Scramble the egg and cook until completely done, about 3-4 minutes.
When the egg is done, stir the cauliflower, vegetables and egg together, until well blended. Turn off the SAUTE setting.
Sprinkle with soy sauce and brown sugar and stir again to mix it all together.
Serve with chopped green onions! Enjoy