.jpg) Arroz chaufa with beef | |
| Alternative names | Cocina nikkei Comida china Fried rice |
|---|---|
| Course | Main course |
| Place of origin | Peru |
| Associatedcuisine | Chifa |
| Serving temperature | Hot |
| Main ingredients | Rice,egg,soy sauce,Chinese onions |
| Ingredients generally used | Chilli peppers |
| Variations | Pork, beef, chicken, or shrimp |
Arroz chaufa,[1] also known aschaufa,[2] is afried rice dish fromPeru. It is part of theChinese Peruvian cuisine, which is calledchifa.[3][4]
Arroz chaufa consists of a mix of fried rice with vegetables, usually includingscallions, eggs, and chicken, quickly cooked at high heat, often in a wok withsoy sauce and oil.[3][5] It comes from the Chinese cuisine due to the influx of Chinese immigrants to Peru at the end of the 19th century.[6]
The meats typically used are usually pork, beef, chicken, and shrimp.[citation needed]Dark soy sauce is preferred for use with Peruvian fried rice.[citation needed] A person specialized in the art of makingarroz chaufa is known as achaufero.[7]
The word "chaufa" comes from the Chinese word "chaofan" (Traditional Chinese: 炒飯,Simplified Chinese: 炒饭,Pinyin:chǎofàn,Cantonese: Cháau Faahn), literally “(stir) fried rice".[4]
A variation ofarroz chaufa is thechaufa amazónico, a fried rice made with ingredients from theAmazon region in Peru. It typically includescecina (a salted dried meat) andmaduros (sweet plantains).
Besides rice, a common ingredient in mostarroz chaufa is thecebollita china (spring onion,Allium fistulosum). It is also possible to adapt the recipe with other grains, likequinoa andwheat.[3] 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 anají-based cream.[7]
Besides this, many other ingredients may be found in the dish:[citation needed]
