This article may be expanded with text translated from the corresponding article in Spanish. (November 2014) Click [show] for important translation instructions.
View a machine-translated version of the Spanish article.
Machine translation like DeepL or Google Translate is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Arroz chaufa]]; see its history for attribution.
You should also add the template ((Translated|es|Arroz chaufa)) to the talk page.
For more guidance, see Wikipedia:Translation.
Arroz chaufa with venison served with a side of fried plantains
Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Chinese-fried rice dish. It is a chifa style dish, a Chinese cuisine.[1] 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.
A variation is the chaufa amazónico, a fried rice made with ingredients from the Amazon region in Peru. It typically has cecina, meat dried in woodfire, and maduros, sweet plantains.
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:
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.
