Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a fried rice dish from Peru. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy sauce and oil.[1] It is an example of a chifa-style dish, derived from Chinese cuisine and interpreted by the community of Chinese immigrants to Peru.

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Arroz chaufa

Arroz Chaufa with beef
Alternative names	Cocina Nikkei comida china fried rice
Course	Main course
Place of origin	Peru
Associated national cuisine	Chifa
Serving temperature	hot
Main ingredients	Rice, egg, soy sauce, Chinese onions
Ingredients generally used	Chilli peppers
Variations	Pork, beef, chicken, or shrimp
Media: Arroz chaufa

The meats typically used are usually pork, beef, chicken, and shrimp. Dark soy sauce is preferred for use with Peruvian fried rice. One who is specialized in the art of making chaufa is known as a chaufero.

Etymology

The word "chaufa" comes from the Chinese word "chaofan" (Simplified Chinese: 炒饭, Traditional Chinese: 炒飯, Pinyin: chǎofàn, Cantonese: Cháau Faahn), literally "(stir) fried rice".

Variations

One variation is the chaufa amazónico, a fried rice made with ingredients from the Amazon region in Peru. It typically includes cecina, a salted dried meat, and maduros, sweet plantains.

Besides rice, a common ingredient to most arroz chaufa is cebollita china (spring onion, Allium fistulosum). Besides this, many other ingredients may be found in the dish:

• Arroz chaufa with chicken
• Arroz chaufa with beef
• Arroz chaufa with pork
• Arroz chaufa "airport" - when the dish includes Tallarín Saltado, another chifa dish, on the same plate.
• Arroz chaufa "wild"
• Arroz chaufa with duck
• Arroz chaufa with jerky
• Arroz chaufa with seafood
• Arroz chaufa with fish
• Arroz chaufa with alligator or lizard
• Arroz chaufa "special"
• Arroz chaufa "Taypa"

In some regions the rice is replaced with quinoa or pearled wheat while in others, rice is mixed with noodles.

The dish is accompanied by soy sauce or an aji-based cream.

See also

• List of fried rice dishes
•  Food portal

References

Further reading

Wikimedia Commons has media related to Arroz chaufa.

• Rodríguez Pastor, Humberto (2008). "Gastronomía chino-cantonesa y el chifa peruano" [Chinese-Cantonese Gastronomy and the Peruvian Chifa]. Gaceta Cultural del Perú (in Spanish). 32.
• Zapata Acha, Sergio (November 2006). Diccionario de gastronomía peruana tradicional [Dictionary of traditional Peruvian gastronomy] (in Spanish) (1 ed.). Lima, Peru: Universidad San Martín de Porres. ISBN 9972-54-155-X.
• León, Rafo (2007). Lima Bizarra. Antiguía del centro de la capital [Bizarre Lima. Ancient center of the capital] (in Spanish) (2 ed.). Lima-Perú: Aguilar. pp. 134–136. ISBN 978-9972-848-17-9.
• "Con feria gastronómica promueven consumo de pescado en Cajamarca" [With gastronomic fair promote fish consumption in Cajamarca]. Agencia Andina de Noticias (in Spanish). November 7, 2008.
• Miranda, Luis (2008). "Probando la amazonía" [Testing the Amazon]. Gaceta Cultural del Perú (in Spanish). 32.
• "Beneficiarias ancashinas de Juntos ganan concurso ¡San Marcos con Mucho Gusto!". Agencia Andina de Noticias (in Spanish). December 23, 2008.

На других языках

[es] Arroz chaufa