Combine Shaoxing wine, 1 teaspoon soy sauce, and 1 teaspoon chili bean paste in a small bowl and set aside.

Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium heat.

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 to coat the cauliflower as the mixture reduces.

Turn cauliflower to coat second side, then transfer to a paper towel-lined plate.

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 brussels sprouts 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.