Goong Pad Med Mamuang | Thai Stir-Fried Shrimp with Cashews

Rinse the jasmine rice in cold water, then cook it in twice its volume of lightly salted water, covered, over low heat for 12-15 minutes until tender. Remove from the heat and let it rest, covered.

Clean and wash the shrimp, then pat thoroughly dry with paper towels. Cut the bell pepper into bite-sized cubes, the spring onions into 3-4 cm pieces, and finely chop the garlic and chili.

In a small bowl, whisk together the sauce: mix the oyster sauce, soy sauce, and cane sugar until the sugar is completely dissolved.