Egg Roll Bowl with Shrimp Recipe | @Atkins

Ingredients

• 5 cups frozen cauliflower rice (567g)
• 1 pound (16 ounces) cooked and peeled frozen shrimp, thawed
• 3 tablespoons canola oil
• 3 tablespoons sesame oil
• 4 teaspoons minced or pressed fresh garlic
• 2 teaspoons grated fresh ginger root
• 6 cups bagged cabbage and carrot coleslaw mix (255g)
• 1 cup sliced red bell pepper (92g)
• cup thinly sliced scallions (50g)
• 1 teaspoon Chinese five spice
• 4 cup tamari soy sauce
• 2 tablespoons mirin, rice cooking wine
• 1 1/3 tablespoons white sesame seeds