|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 Chinese-fried rice dish. It is a chifa style dish, a Chinese cuisine. 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.
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".
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.
It is possible to adapt the recipe with other grains:
The dish is accompanied by soy sauce or an aji-based cream.