Arroz chaufa consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at high heat, often in a wok with soy 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 making arroz chaufa is known as a chaufero.[7]
A variation of arroz chaufa is the chaufa amazónico, a fried rice made with ingredients from the Amazon region in Peru. It typically includes cecina (a salted dried meat) and maduros (sweet plantains).
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.[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 an ají-based cream.[7]
Besides this, many other ingredients may be found in the dish:[citation needed]
Wikimedia Commons has media related to Arroz chaufa.
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. ISBN9972-54-155-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. ISBN978-9972-848-17-9.
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