Place the corn cob in a pot filled with water and bring to the boil. Remove after 10 minutes and leave to cool.
Meanwhile, break the cauliflower up into florets and place in a blender. Blend until it forms a "rice", and is very small.
Break the eggs into a bowl and whisk. Heat some oil in a frying pan or wok over medium high heat. Pour in the eggs and allow to start cooking underneath and become firm. Fold the mixture in over itself and stir until cooked through. Remove from the pan.
Prep the vegetables and bacon.
Heat some more oil in the pan. Add the onion, ginger and garlic for a few minutes, then the carrot and bacon.
Stir fry for a minute, then add the cauliflower. Mix well.
Cut the corn off the cob.
When the cauliflower is soft, after about five minutes, add the corn, eggs and soy sauce. Stir, breaking up the eggs.