Fried rice recipe collections rarely spell out distinct sauces, but this Thai pineapple fried rice comes down to choosing one of three authentic combinations. Fish sauce plus oyster sauce is the version purists insist on, and some go as far as to say that using soy sauce instead technically makes the dish Chinese rather than Thai, but it does give the deepest caramelised flavour of the three. Soy sauce plus oyster sauce is closer to Thai home cooking, milder and more universally liked. Soy sauce plus a Thai seasoning sauce is what many Thai restaurants outside Thailand actually use. Pick any of the three or try them in rotation. These Thai food recipes also depend heavily on the rice itself, more than most people expect. Day-old jasmine rice is non-negotiable here, as fresh rice is too wet and sticky, and frying it turns the dish into a gluey mess. If day-old rice isn't on hand, cooking a fresh batch, spreading it out on a tray to cool, and freezing it for about an hour works as a stand-in, mimicking the dried-out texture that rice develops overnight in the fridge. The technique itself is fast and needs a large pan or wok so there's room to toss the rice vigorously, and it is that vigorous tossing that reduces the sauce down and lets it cling to and caramelise the rice grains, which is where most of the dish's flavour actually comes from, more than the aromatics. This pineapple fried rice pairs well with other Thai dishes like cashew chicken stir-fry or satay, and classics like barbecue ribs or grilled fish.