Peruvian Cuisine VI: Arroz chaufa

Origin and Cultural Influence

Arroz chaufa is one of the most iconic dishes of Peruvian-Chinese cuisine, born from the influence of Chinese immigration to Peru in the 19th century. Chinese immigrants, known as "coolies", arrived to work on plantations and construction projects, bringing with them their ingredients and cooking techniques. The word “chaufa” comes from the Cantonese term "chao fan", which means fried rice.

Main Ingredients

The dish is mainly prepared with day-old cooked rice, which is stir-fried with eggs, green onions, ginger, soy sauce (known as "sillao"), and a choice of protein such as chicken, pork, beef, or seafood. It’s also common to add bell peppers, bean sprouts, and sometimes chopped egg omelet. The soy sauce is key to giving it that signature smoky, savory flavor.

Preparation and Versatility

Arroz chaufa is cooked quickly over high heat, ideally in a wok, which adds a crispy and flavorful texture. It’s a highly versatile dish that can easily be adapted to whatever ingredients you have on hand. For that reason, there are many variations of chaufa: mixed, seafood, vegetarian, or even with quinoa instead of rice.

Popularity and Role in Peruvian Cuisine

Today, arroz chaufa is a staple in Peruvian households and is commonly served in restaurants called chifas, which blend Peruvian and Chinese culinary traditions. Its bold flavor, unique texture, and easy preparation have made it a favorite both nationwide and internationally, standing as one of the best examples of Peru’s rich cultural diversity.

Source: Wikipedia

Photo: https://www.annarecetasfaciles.com/arroz-chaufa.html#google_vignette