1.Combine honey and kecap manis in medium bowl with pork.
2.Heat half the oil in wok. Pour egg into wok; cook over medium heat, tilting pan, until almost set. Remove omelette from wok; roll tightly, slice thinly.
3.Heat remaining oil in wok; stir-fry pork, in batches, until cooked.
4.Stir-fry carrot and capsicum in wok until just tender.
5.Return half the omelette to wok with rice, pork, onion, sprouts and sauces; stir-fry until hot. Remove from heat; sprinkle with remaining omelette.
You need to cook about 1 cup (200g) of white long-grain rice the day before making this recipe. Spread it in an even layer on a tray and refrigerate overnight.Note