I tried Airasia's nasi lemak goreng...it was terrible.

Most pipul would would think NL is healthier bikos the rice is cooked in santan while FR is cooked with oil.

But in hindsight it's the other way around.

You use less oil with fried rice, usually just a touch, just enuf to coat the kuali only to prevent rice from sticking to the surface, else the rice will turn greasy if too much oil. Good fried rice should taste relatively dry and slightly charred taste to them.

(Unless you're one of those retard cooks, pour lots of oil to fry egg first, so it gets fluffy and doubles in volume, then dump the rest of the ingredients in)

Nasi lemak, those sambal is practically a dollop of cooking oil la.
Kacang has fugton of calories too.

You can argue that when pipul cook sambal, they will cook it until the oil separates from the paste, they'd call the term "pecah minyak", and spoons out most of the oil.

But in reality most restaurants would just leave the oil in coz "muh more lemak = muh sedap".
Usually the more hikeras the resutoran, the more lemak their sambal is, bigger dollop too.

kawan... fried RICE VERMICELLI =\= fried RICE