Place 1 tablespoon of the vegetable oilin the Instant Pot and select “Sauté”. Now, add the onion and cook for about 2 minutes.
Stir in the ginger and garlic and cook for about 1 minute.
Press “Cancel” and stir in the remaining ingredients except the eggs.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Carefully, remove the lid and let the rice rest for a few minutes.
Meanwhile, in a nonstick frying pan, heat the remaining oil over medium heat and cook the beateneggs for about 2 minutes or until scrambled, staring continuously.
Add the scrambles eggs into the pot with the rice and stir to combine.