Nasi campur

Nasi campur

Nasi campur served at Mandarin Oriental Hotel Majapahit, Surabaya, East Java
Alternative names	Nasi rames
Course	Main course
Place of origin	Maritime Southeast Asia
Associated cuisine	Indonesia, Malaysia, Brunei, Singapore and southern Thailand
Serving temperature	Hot or room temperature
Main ingredients	Rice with various side dishes
Variations	Nasi campur Bali, nasi padang, nasi rames, nasi kandar, rijsttafel (Indo)
Other information	Also popular in the Netherlands
Media: Nasi campur

Nasi campur (Indonesian and Malay for 'mixed rice'), also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sego campur (Javanese: ꦱꦼꦒ​ꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [sə'gɔ ˈtʃampur]) in Java, refers to an Indonesian and Malay dish of a scoop of nasi putih (white rice) accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk.^[1]

Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats.^[2] It is a staple meal from Indonesia, Malaysia, Singapore, Brunei, and southern Thailand, and also popular in the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.

This concept has parallels across Asia and the Pacific: in Thailand, it is known as Khao kaeng (Thai: ข้าวแกง), in Vietnam as Cơm bình dân. In the Philippines, the Carinderia offers a similar meal style, and in Japan, it is called as Ichijū-sansai. Similarly, in Hawaii, it is known as the Plate lunch, and in Mariana Islands, it is referred to as the "Fiesta Plate". However, in the Indonesian and Malay-speaking regions, the term nasi campur is the most commonly recognized name for this style of meal.