2 tbsp Shaoxing wine or sherry
2 tsp soy sauce, divided
2 (generous) tsp chili bean paste, divided (optional)
2 tbsp vegetable oil, divided
1/2 of a medium cauliflower, cut into florets
2 tsp toasted sesame seed oil, separated
1 cup finely shredded brussels sprout
3 cups cooked day-old white or brown rice
4 scallions, finely sliced on the bias
Combine wine, 1 teaspoon soy sauce, and 1 teaspoon chili bean paste in a small bowl. Set aside.
Heat 1 tablespoon vegetable oil in a 10-inch skillet over moderately-high heat until shimmering. Add cauliflower florets and cook, shaking or stirring occasionally, until florets are well-browned and caramelized in places, about 8 minutes. Remove pan from heat and add wine mixture, shaking the pan rapidly as it reduces to coat the cauliflower. Set aside.
Heat 1 tsp vegetable oil in a large wok over high heat until hot. Add brussels sprouts, toss to coat with oil, then stir-fry until well charred all over, about 2 minutes. Transfer to a bowl and wipe out the wok.
Heat remaining 2 tsp vegetable oil and 1 tsp sesame oil over moderately-high heat until smoking. Add rice and scallions and cook, tossing and stirring constantly until rice is well-coated in oil and individual grains are separated. Return brussels sprouts to wok and cook, until everything is heated through, about 1 minute. Add remaining soy sauce and chili bean paste to wok and toss to evenly distribute. Season to taste with salt. Remove from heat and season with 1 tsp sesame oil.
Serve immediately, topping each plate of fried rice with cauliflower. Garnish with sliced scallion greens, cilantro, and/or chili oil if desired.