In large bowl, lightly whisk egg; gently mix in beef, garlic, white onion, ¼ cup hoisin, breadcrumbs, salt and pepper. Form beef mixture into 20 (1½-inch) meatballs.
In large skillet, heat oil over medium heat. Add meatballs; cover and cook 10 minutes, turning once. Add remaining ¼ cup hoisin and ¼ cup water; cover and cook 5 minutes or until internal temperature of meatballs reaches 160°, stirring occasionally.
In medium skillet, cook carrots, orange juice and teriyaki sauce over medium heat 2 minutes or until tender-crisp, stirring frequently.
Prepare rice as label directs. Transfer rice to medium bowl; fold in milk. Makes about 3 cups.
Divide rice mixture into 4 bowls; top with carrot mixture, meatballs, green onions and sesame seeds.