Patjo

Patjo is a traditional dish originating from the Philippines, particularly popular in the Visayas region. It is a type of fried rice that is typically made with leftover rice, vegetables, and sometimes meat or seafood. The dish is known for its simplicity and versatility, as it can be customized with a variety of ingredients depending on what is available.

The name "patjo" is derived from the Tagalog word "patis," which means "sour," and "jo," which means "to cook." This reflects the dish's characteristic tangy flavor, often achieved by adding vinegar or calamansi (a type of citrus fruit) to the rice mixture.

Patjo is usually cooked in a large pan or wok, with the rice being fried until it becomes crispy and golden. Vegetables such as carrots, peas, and green beans are commonly used, but other ingredients like bell peppers, onions, and garlic can also be added. Meat or seafood, if included, is typically cooked separately before being mixed with the rice and vegetables.

The dish is often served as a main course, accompanied by a side of fried eggs or a simple salad. Patjo is a popular choice for meals on the go, as it can be easily packed and reheated. It is also a common dish served during special occasions and celebrations in the Philippines.