Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when very soft. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until no longer liquidy. This will yield larger pieces of very soft scrambled eggs).
Add 1-2 tablespoons oil to the now empty instant pot. Add chopped onion and garlic, saute for 2-3 minutes and then stir in chicken and spread into a single layer. Cook for about 2 minutes.
Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and ground black pepper. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 3 minutes. When 3 minutes is done, turn valve to vent and let pressure release. Press cancel and open lid. Gently stir in cooked eggs, chopped scallion, oyster sauce, soy sauce and sugar.
Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Gently stir in cooked eggs, chopped scallion, oyster sauce, soy sauce and sugar.
Remove pot insert from the instant pot base and place on a wire rack to cool for 10 minutes before serving. This helps the rice to firm up and sauce to be absorbed. Note that this recipe makes a more perfectly cooked rice when compared to the firmer (or aldente ) style like the ones used for Chinese fried rice recipes. Enjoy hot Instant pot chicken fried rice for lunch/dinner with sliced cucumber, tomatoes and a lime wedge or cool and pack into meal prep containers for the week.