Arroz chaufa

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

Arroz chaufa
Arroz Chaufa with beef
Alternative namesChinese fried rice
CourseMain course
Place of originChina
Associated national cuisineChinese cuisine
Serving temperaturehot
Main ingredientsRice, egg, soy sauce, Chinese onions
Ingredients generally usedChilli peppers
VariationsPork, beef, chicken, or shrimp
Arroz chaufa with trout
Arroz chaufa with venison served with a side of fried plantains

One who is specialized in the art of making chaufa is known as a chaufero.

Dark soy sauce is preferred for use with Peruvian fried rice. Meats typically used are usually pork, beef, chicken, and shrimp.

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

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

Besides rice, a common ingredient to most Arroz chaufa is Allium fistulosum, known as 'cebollita china' in spanish. 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"
  • It is possible to adapt the recipe with other grains:
  • Chaufa of quinua
  • Chaufa of wheat

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

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See also
  • List of fried rice dishes
  •  Food portal

References
  1. Arroz chaufa Peru Recipes

Further reading
  • 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.
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