In a large frying pan or a wok, heat the oil over medium heat. Cook the onion for 2 to 3 minutes.
Add the ham, sugar snap peas, sweetcorn and pepper. Cook for 3 to 4 minutes.
And the rice and stir. Continue cooking for 5 to 7 minutes, stirring from time to time, until the rice is golden and crispy.
In a small bowl, beat the eggs. Pour the eggs evenly over the pan while stirring continuously. Add the soy sauce and hoisin sauce. Stir until the eggs are absorbed.
To serve, garnish with spring onions and sesame seeds.