This flavorful, veggie-packed dish is a great use for leftover rice.
Note: For best results, use day-old cooked rice. Alternatively, cook rice in the morning, spread in a thin layer on a couple large plates, and place in the refrigerator uncovered for four hours. Proceed as directed. For the cauliflower steaks, it works best if you take a slice directly through the core so that all the florets remain attached. If they fall apart, don't worry—the flavor will still be the same. Any small bits of cauliflower florets that fall off can be cooked with the shredded brussels sprouts
- 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
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 medium heat until shimmering. Add cauliflower slabs and cook, shaking occasionally, until bottom side is crisp and well-browned, about 5 minutes. Carefully flip and cook until second side is crisp and browned, about 3 minutes longer. Remove from heat and add wine mixture, shaking the pan rapidly as it reduces to coat the cauliflower. Turn cauliflower to coat second side. Transfer to a paper towel-lined plate and set aside.
Heat 1 teaspoon vegetable oil in a large wok over high heat until smoking. Add brussels sprouts leaves, toss to coat with oil, then cook without moving until charred on one side, about 45 seconds. Toss and repeat until well charred all over, about 2 minutes total. Transfer to a bowl and wipe out the wok.
Heat remaining 2 teaspoons vegetable oil and toasted sesame oil over 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, tossing occasionally until everything is heated through, about 1 minute. Add remaining soy sauce and chili bean paste to wok and toss to coat rice. Season to taste with salt.
Serve immediately, topping each plate of fried rice with a slab of cauliflower. Garnish with sliced scallion greens, cilantro, and/or chili oil if desired.