Arroz chaufa

Arroz chaufa

Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Peruvian fried rice dish. It is a chifa style dish, a mix of Peruvian and Chinese cuisine.[1] It consists of a mix of fried rice with vegetables, usually including Chinese onions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru. In Ecuador, a similar dish is known as Chaulafan.

One who is specialized in the art of making chaufa is known as a chaufero. There are reported to be 9,000 chifas in Lima alone.

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 "fried rice".

Variations

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

See also

References

  1. ↑ Arroz chaufa Peru Recipes

Further reading

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