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 green beans, sliced carrots, and chicken broth.
Sprinkle with garlic salt and pepper.
Place the lid on the Instant Pot and press the Manual setting, and set the time for 4 minutes.
Make sure the Pressure valve is set to SEALING, and press the Manual button again to start the Instant Pot.
When the Instant Pot is done cooking it will beep and go to OFF; make sure all 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 Instant Pot.
Stir the riced cauliflower and vegetables, and turn the saute setting on.
Stir fry the cauliflower and vegetables, until all the liquid has been absorbed, and its golden brown.
Move the riced cauliflower and vegetables to the side of the Instant Pot, and break the egg into the Instant Pot, 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 the Soy sauce, and Brown sugar over the fried rice, and stir again, mixing all ingredients.
Serve, and top with chopped green onions.