Hoop rice (Peruvian cuisine): Arroz chaufa, also known as arroz de chaufa (Chinese rice) is a flat de fried rice Chinese-Peruvian.
Etymology: The word "chaufa" (or Who does) comes from the Chinese word "chaofan" (simplified Chinese: 炒饭, traditional Chinese: 炒飯, pinyin: chǎofàn, Cantonese: Cháau Faahn), literally " fried rice (sauté). "
The arroz chaufa is present on the carte of restaurants Who does (or chaufa), which are establishments offering Food of immigrants au Peru (mainly Chinese).
The arroz chaufa consists of a mixed de fried rice with vegetables, usually including Green onions, eggs and chicken, cooked quickly to high heat, often in a wok with some soya sauce and oil. It is derived from Chinese cuisine due to the influx of Chinese immigrants to Peru.
One who specializes in the art of making chaufa is known as a chaufero.
La soy sauce black is preferred for use with fried rice Peruvian. The meats generally used are generally the porc, beef, chicken and shrimp.
In some regions of Peru, rice is replaced by Quinoa or pearl barley while in others the rice is mixed with noodles.
Variations: In addition to rice, a ingredient common to most arroz chaufa is the spring onion (Allium fistulosum), known as “cebollita china” in Spanish.
In addition, many other ingredients can be used in the preparation of the dish, as well:
Arroz heated with chicken
Arroz heated with beef
Arroz heated with porc
Arroz chaufa "aeropuerto", when the dish includes Skippered Noodle, another dish of chifa, in the same plate.
Arroz heated “ savage »
Arroz Chaufa at duck
Arroz heated with jerky
Arroz heated with sea food
Arroz heated with fish
Arroz heated with alligator ou lizard
Arroz chaufa “special”
Arroz heated “Taypa” with vegetables et meat de porc.
It is possible to adapt the recipe with others cereals :
Heating of Quinoa
Heating of wheat
Heating of durum wheat
Le flat is accompanied de soy sauce and/or a cream based onaji.
Some preparations of arroz chaufa: