Brussels Sprout Fried Rice with Crispy Cauliflower

Serious Eats
583
10
30

Ingredients

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