Sayur manis, or cangkuk manis, is a leafy green vegetable (Sauropus androgynus) that is pretty much Sabah's signature veg. If you grew up outside Borneo you might not have seen it before, but walk into any Sabah hawker centre and it's on every single table. The leaves are tender, slightly sweet, and cook down fast. Calorie-wise it is genuinely one of the best things you can eat at a hawker stall. The veg itself clocks in at around 40 kcal per plate. The goreng telur version sits at about 185 kcal total, which is really not bad at all for a cooked side dish. Where things go sideways is the oil, which at about 1 to 1.5 tablespoons contributes roughly 75 to 120 kcal on its own. So yeah, technically this is an oily dish that happens to contain a very low-calorie vegetable. Keep that in mind. These numbers are an honest estimate, not lab-verified figures, because published data on sayur manis is scarce, so treat the 185 as a solid ballpark rather than gospel.
The thing that actually changes the maths here is how much oil the uncle uses. A generous wok toss at a hawker stall can easily push past 1.5 tablespoons of oil, which adds another 30 to 45 kcal on top of what is already counted here. At home you can do this with half the oil and barely notice the difference in taste. The egg is optional but adds a proper 65 kcal and 6g of protein, which honestly makes the dish more worth it as a meal component. The no-egg version at around 120 calories is basically free food in calorie terms. If you see a masak lemak version on the menu, that coconut milk base will push it up to around 260 calories, still not terrible but a different animal from the simple stir-fry. Order the plain garlic or dried shrimp version when you're cutting, add the egg when you want more staying power.