Cook chicken and rice. Pour ¼-1/2 c water in Instant Pot bowl. Place small-medium glass bowl in Instant Pot bowl, pour ½ c rinsed Jasmine rice and ¾ c MINUS 1 T water into glass bowl. Place trivet on top of bowl, then place 2-3 frozen chicken tenders on trivet. Close lid, set vent to SEALING and press MULTIGRAIN and set for 15 minutes.
While chicken and rice are cooking, prep fried rice by chopping 1 c vegetables. The best vegetables to include are onions, bell peppers, celery, carrots, and frozen peas. Set aside until rice and chicken are done cooking.
When cooking time is done, flip vent to STEAMING, once steam is released open lid. Check chicken temperature by using an instant read thermometer or by cutting it open. Remove chicken, which is done when middle is opaque and white or 165 degrees. Fluff rice. Rice is done when all water is absorbed and rice is soft and tender. Carefully remove rice with hot pads and transfer to sheet pan, spreading it out so it's not clumped together. Leave it out to dry out while cooking the vegetables.
Prepare fried rice by pouring out excess water from Instant Pot bowl, then return and turn on to SAUTEE. Add 1 T oil, 1 c vegetables, and ½ teaspoon minced garlic. Cook and stir until onions are translucent, and other vegetables are soft. Chop chicken and return to bowl. Add in rice. Stir together until vegetables are distributed evenly and rice starts to brown. You may need to add a bit more oil so it browns.
Move fried rice out of center of bowl to make a circle to cook the egg. Crack egg into center of bowl. Stir it with a rubber spatula until egg is cooked through. Then mix together all ingredients. Add sauce ingredients: 1 T soy sauce and ½ teaspoon sesame oil. Taste and add more soy sauce if needed. Transfer to bowl and eat immediately.