In a food processor, pulse the cauliflower until coarsely ground.
In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, about 5 minutes. Remove bacon from pan and set aside on paper towels to drain. Remove all but 1 teaspoon of fat from pan, reserving fat.
Heat fat in pan over medium heat. Add eggs and cook, stirring constantly with a silicone spatula, just until set, 1-2 minutes. Transfer eggs to a medium bowl and set aside.
In the same fry pan, heat 1 tablespoon reserved fat over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds.
Add carrots and cook, stirring occasionally, until tender, 2-4 minutes.
Add corn, peas, edamame and cauliflower "rice" and stir to combine.
Reduce heat to medium, cover and cook, stirring occasionally, until cauliflower is tender, 5-8 minutes.
Uncover and add cooked bacon and eggs, green onions, gochujang, and soy sauce, to taste. Cook until heated through, about 1 minute. Garnish with sesame seeds, if desired.
Notes
I used Born With Seoul's Original Sesame Korean Gochujang, which was featured in a Tasting Box from Hatchery.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-fried-rice/