Telur dadar is the cheap, reliable lauk everyone has had a hundred times. Eggs beaten with sliced onion and a bit of chili, poured into hot oil and fried until the edges go crispy and the middle puffs up. At around 290 calories for a 2 to 3 egg version, it is honestly a decent protein-per-ringgit deal, 17g of protein for cheap. The thing people forget is the oil. To get that proper crispy fried-omelette texture, the kampung way uses a generous amount of oil, and the egg soaks a fair bit of it up. So a chunk of that 23g of fat is not the eggs, it is the frying oil.
The swing factor is purely how much oil it is fried in. A non-stick pan with a light film of oil keeps it close to 220, while the traditional deep-ish fry in a wok with plenty of oil for that lacy crispy edge can push it to 330 or more. Adding extras like minced meat, prawns or anchovies bumps it up too. The good news is this is one lauk where you genuinely control the outcome if you cook it at home: less oil, same protein. At a stall you have less say, but it is still a more honest protein choice than most fried dishes here. Pair it with rice and sambal and it is a simple, filling plate.