[1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.

There are several local variations throughout Southeast Asia, from Java, Bali, Malay Peninsula, Borneo, Sulawesi, Papuan, and Indo-colonial to Chinese Indonesian versions of nasi campur.

The combination known as nasi rames is a dish created in West Java during World War II by the Indo (Eurasian) cook, Truus van der Capellen, who ran the Bandung soup kitchens during (and after) the Japanese occupation.

This dish is usually served with simple Chinese chicken soup or sayur asin, an Indonesian clear broth of pork bones with fermented mustard greens.

Typically served with steamed rice, popular accompaniments include gulai cubadak (unripe jackfruit curry) and boiled cassava leaves.

This version typically features a base of steamed white rice accompanied by a diverse selection of side dishes, such as curries, grilled meats, vegetables and sambals.

Vegetables, either stir-fried or blanched, add freshness and texture, with options like kangkong (water spinach), eggplant with sambal and long beans being particularly popular.

Additional items such as fried tempeh, tofu, hard-boiled eggs, and pickled vegetables round out the plate with extra flavor and variety.

Featuring a wide array of cooked dishes served with steamed white rice, this economical meal option offers affordability and variety, with stalls typically displaying 10 to 15 choices, including meats, vegetables, eggs, and tofu.

Customers select their preferred combination, often adding curry to the rice, creating a simple yet customizable meal similar to the Malay or Indonesian nasi campur.

[10] In addition to the Javanese, Balinese, Minangkabau, Chinese and Malay communities, various indigenous groups in Indonesia, Malaysia and Brunei have developed their own interpretations of nasi campur.

Groups including the Acehnese, Batak, Sundanese, Dayak, Banjar, Bugis-Makassar and Manado offer unique variations in their side dishes, illustrating that nasi campur does not adhere to a uniform set of accompaniments.

Sundanese nasi campur typically emphasizes fresh raw vegetables served alongside sambal, a spicy chili paste, complementing dishes like ikan bakar, or grilled fish.

Toraja dishes offer their own unique flair, often including pa’piong, which consists of grilled meat wrapped in banana leaves.

Lastly, Manado nasi campur is characterized by ikan bakar rica, a grilled fish dish known for its spicy sauce, accompanied by a variety of sambals that enhance the overall flavor profile.