Start with the sauce. Mix the sweet and sour sauce ingredients together in a small bowl and place in the microwave. Cook for 1-2 minute until the sauce bubbles. Stir again then put to one side (you can bring to the boil in a small pan if you prefer).

Heat the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion softens. Add in the red and green bell peppers, and the sliced mushrooms. Cook for a further 3 minutes.

Add the ham chunks and pineapple pieces and cook for a further 2-3 minutes. Add in the cooked rice and turn up the heat to high, Toss everything together using a spatula. Add the soy sauce and garlic salt and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (takes about 5-6 minutes). Once the rice is hot, push the rice over to the side of the pan and crack the eggs into the space. Move the pan so that the bit with the eggs in is right over the heat. Move the eggs round slowly until they start to scramble. As they scramble mix the eggs into the rice.

Add the lemon juice, stir and taste. Add more soy sauce if needed. Divide between four bowls and top with chopped scallions and lemon wedges. Reheat the sauce for another 30 seconds, and serve it with the rice.