Heat a large saucepan over medium-high heat.
Add 2 tsp. sesame oil to pan. Add pork to pan; cook 5 minutes, turning to brown on all sides.
Add garlic to pan; cook 1 minute, stirring constantly. Stir in onion, 1 c. water, liquid aminos & rice vinegar; bring mixture to a boil. Reduce heat; simmer 15-20 minutes or until liquid evaporates, stirring occasionally.
Remove pork from pan; keep warm. Return pan to medium-high heat. Add remaining 2 teaspoons sesame oil to pan; swirl to coat.
Add carrot; sauté 3 minutes. Add rice; cook 1 minute, stirring frequently. Stir in pork, remaining 3/4 cup water, and chicken stock; bring to a boil.
Cover, reduce heat, and cook 20 minutes or until the liquid is absorbed and rice is tender. Stir in peas; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Adapted from Cooking Light