Standard plate lunches consist of two scoops of white rice, macaroni salad (in an American style), and an entrée (usually in a Japanese style such as chicken katsu or teriyaki). A plate lunch with more than one entrée is often called a mixed plate.

A Hawaiian plate lunch is a culinary staple that represents the "melting pot" of the islands' plantation history, typically following a "two scoops rice, one scoop mac salad" formula. The centerpiece is the protein, or "entrée," which usually reflects Asian influences. Common choices include Chicken Katsu (panko-breaded fried chicken), Beef Teriyaki, Kalbi (Korean short ribs), or the traditional Kalua Pork (smoked shredded pork). The rice is almost always white, short-grain sticky rice, while the macaroni salad is a distinctive Hawaiian version—creamy, heavy on the mayonnaise, and often containing grated carrots or onions. If you order a "Mixed Plate," you get a combination of two or three proteins. Other traditional additions might include Loco Moco (a burger patty with gravy and a fried egg) or a side of "Lomi Salmon." Served in a simple styrofoam or cardboard box, the plate lunch is a high-carb, high-protein meal that originated as a portable lunch for 19th-century workers and has since evolved into the comfort food of choice for locals and tourists alike in 2026.