There's quite a substantial difference between "OUR" Oriental-style food and theirs you know, believe me! Here, for instance, the rest of the ingredients (most of which we've gradually become familiar with) are placed on a bed of [usually] long-grain rice ... whereas (in China, at least) it's the other way round, and the bowl of rice served afterwards, tends to be more akin to pudding rice - thicker-grained, sticky ... and full of starch.