The pot is oiled before the rice goes in so the crust releases, and that is 15 to 20g of oil sitting under the rice before any topping. Then the cured meats render. One lap cheong (40g) carries about 20g of fat by dietitian estimates, and a pot gets two sausages plus a slice of cured belly or liver sausage. All that fat drips straight into 400g of rice. You are eating rice that has been fried from underneath and from above, which is why a bowl-sized portion tops 1,300.
The ranking from the dietitians is useful. Cured meat 1,315. Chicken feet and spare rib 1,300. Minced beef with egg 1,167. Pork patty 1,108. Taro with preserved duck leg 1,074. Chicken and mushroom 1,026. White eel 912. Frog and mushroom 860. The gap between the top and bottom is 450 calories, which is a whole extra meal, from the same pot of rice. The cured stuff is worst because it is preserved in fat and sugar; frog and chicken are lean meat steamed on top.
The sweet soy is the part nobody counts. It is thick, sugary and salty, and the stall pours it on from a squeeze bottle. One tablespoon holds around 825mg of sodium by dietitian estimate, and most people use two or three. A pot can easily pass 2,500mg of sodium and 20g of added sugar. The crust at the bottom (飯焦) that everyone fights over is the most oil soaked rice in the pot, roughly 4 calories per gram versus 1.3 for plain steamed rice.