Facts About Arroz chaufa
Arroz chaufa also known as Arroz de chaufa is a Peruvian fried rice dish. It is a chifa style dish, a mix of Peruvian and Chinese cuisine. 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.
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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