Peruvian Arroz Chaufa is a delicious and popular fried rice dish that reflects the influence of Chinese culinary traditions on Peruvian cuisine. The name “Chaufa” is derived from the Chinese word “chǎofàn,” which means fried rice.

1. Cooked Rice: Typically, pre-cooked and chilled rice is used to ensure that the grains are separate and not sticky when stir-fried.
2. Protein: Arroz Chaufa often includes protein sources such as diced chicken, pork, beef, shrimp, or a combination of these. The protein is usually seasoned and cooked before being incorporated into the dish.
3. Vegetables: Various vegetables, such as bell peppers, onions, carrots, peas, and sometimes corn, are diced and stir-fried along with the protein and rice, adding color, texture, and flavor.
4. Eggs: Beaten eggs are often scrambled into the rice mixture, creating ribbons of cooked egg throughout the dish.
5. Soy Sauce: A key flavor component, soy sauce is added to season the rice and provide a savory umami taste. Some variations may also include other sauces like oyster sauce.
6. Garlic and Ginger: These aromatic ingredients contribute depth and flavor to the dish. They are often minced and sautéed with the protein and vegetables.
7. Green Onions: Finely chopped green onions are commonly used as a garnish, adding a fresh and oniony flavor.
8. Sesame Oil: A small amount of sesame oil is sometimes drizzled over the finished dish to impart a rich and nutty flavor.