Brussels Sprout Fried Rice With Crispy Cauliflower Recipe

Shaoxing wine or sherry

soy sauce, divided

chili bean paste, divided (optional)

vegetable oil, divided

1/2-inch thick slabs of cauliflower (see note)

toasted sesame seed oil

finely shredded brussels sprouts (about 8 sprouts)

cooked day-old white or brown rice

scallions, finely sliced

Kosher salt