Brussels Sprout Fried Rice With Crispy Cauliflower Recipe

Ingredients

• 2 tablespoons Shaoxing wine or sherry
• 2 teaspoons soy sauce, divided
• 2 teaspoons chili bean paste, divided (optional)
• 2 tablespoons vegetable oil, divided
• Two 1/2-inch thick slabs of cauliflower (see note)
• 1 teaspoon toasted sesame seed oil
• 1 cup finely shredded brussels sprouts (about 8 sprouts)
• 3 cups cooked day-old white or brown rice
• 4 scallions, finely sliced
• Kosher salt

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