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Arroz chaufa, also known as chaufa, is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine, which is called chifa. «¿Cómo surge el Arroz chaufa, uno de los platos fusión más populares en Perú?». http://www.peru.travel. 5 de julio de 2021. Consultado el 27 de noviembre de 2021. «Historia del arroz chaufa». Abrecht. Consultado el 27 de noviembre de 2021.
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Arroz chaufa consists of a mix of fried rice with vegetables, usually including , eggs, and chicken, quickly cooked at high heat, often in a wok with soy sauce and oil. Arroz chaufa Peru Recipes It comes from the Chinese cuisine due to the influx of Chinese immigrants to Peru at the end of the 19th century. «Arroz chaufa peruano». Bon Viveur. 11 de junio de 2020. Consultado el 27 de noviembre de 2021.
The meats typically used are usually pork, beef, chicken, and shrimp. Dark soy sauce is preferred for use with Peruvian fried rice. A person specialized in the art of making arroz chaufa is known as a chaufero.Rodríguez Pastor, Humberto (2008). «Gastronomía chino-cantonesa y el chifa peruano». Gaceta Cultural del Perú (32).
Besides rice, a common ingredient in most arroz chaufa is the cebollita china (spring onion, Allium fistulosum). It is also possible to adapt the recipe with other grains, like quinoa and wheat. 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 and/or an ají-based cream.
Besides this, many other ingredients may be found in the dish:
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