Spaghetti with Veggies and eggs

Ingredient :

1/2 - 1 lb. thin spaghetti,
cooked according to package directions
assortment of chopped veggies, about 4 cups
(carrots, peppers, celery, onions, broccoli, zucchini, etc.)
soy sauce
hot sauce
garlic powder
ginger
6 eggs

Method :

Scramble eggs in bowl, then fry in hot oil in skillet, breaking into pieces. Remove from pan and set aside. Saute vegetables in oil until browned and tender.
Remove from pan and set aside. Saute cooked spaghetti in hot oil until hot and slightly
browned. Mix together spaghetti, veggies, eggs, and seasonings to taste.

Makes 8-10 servings.