|Alternative names||Cocina Nikkei comida china fried rice|
|Place of origin||Peru|
|Associated national cuisine||Chifa|
|Main ingredients||Rice, egg, soy sauce, Chinese onions|
|Ingredients generally used||Chilli peppers|
|Variations||Pork, beef, chicken, or shrimp|
Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a fried rice dish from Peru. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is an example of a chifa-style dish, derived from Chinese cuisine and interpreted by the community of Chinese immigrants to Peru.
The meats typically used are usually pork, beef, chicken, and shrimp. Dark soy sauce is preferred for use with Peruvian fried rice. One who is specialized in the art of making chaufa is known as a chaufero.
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".
One variation 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 to most arroz chaufa is cebollita china (spring onion, Allium fistulosum). Besides this, many other ingredients may be found in the dish:
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 or an aji-based cream.