Arroz de Chaufa – Cantonese-Peruvian Style Fried Rice
Arroz chaufa, also known as Arroz de chaufa (Chinese rice), is a Peruvian fried 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 spring (green) onions, eggs, and meat, 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. In Ecuador, a similar dish is known as Chaulafan.
Dark soy sauce is preferred for use with Peruvian fried rice. Meats typically used are usually pork, beef, chicken, and shrimp. Some exotic versions are made with dried meat, beef tongue, alligator or lizard in place of traditional meats. In some regions the rice is replaced with quinoa or pearled wheat while in others, rice is mixed with noodles.
One who is specialised in the art of making chaufa is known as a chaufero.
- 4 - 6 cups cooked rice
- 250 g cooked pork, diced into pieces
- 250 g cooked chicken, diced into pieces
- 1 tablespoon finely chopped fresh ginger
- ½ red capsicum, chopped into small pieces (substitute with a few chillies if desired)
- 4 eggs
- 3 tablespoons chopped spring onion
- ½ cup soy sauce
- salt, to taste
- 1 tablespoon vegetable oil
- Beat the eggs lightly, season and fry in a small pan as for an omelette. Remove and cut into strips or small pieces
- Heat the oil in a wok and saute the pork, chicken, chopped ginger, and capsicum for 2 minutes
- Add the spring onion, season to taste, and mix in the cooked egg pieces. Cook for 1 - 2 minutes, stirring
- Add the cooked rice and soy sauce, toss to combine thoroughly. Serve hot.