Arroz chaufa with venison served with a side of fried plantains
Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Peruvianfried 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 Chinese onions, eggs, and chicken, 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.
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.
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.