Clean, wash and dice the peppers. Clean / brush the mushrooms, remove the stems and dice. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Cut the ham into strips. Clean and wash the spring onions and cut into rings. Beat the eggs and whisk with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Heat olive oil (1 tbsp) in a pan, fry the vegetables in it / stir-fry. Season with instant chicken broth (1 teaspoon) and mild curry powder (½ teaspoon) and simmer / fry for 5 - 6 minutes. Stir it again and again. Add the ham strips, fry them briefly and sprinkle everything with the whisked eggs. Let everything set, add the spring onion rings and carefully turn everything 2 - 3 times. Arrange on a plate and serve garnished with a radish.