In just the same way Oriental dishes are adjusted for the Western table, often by doubling or tripling the meat content over what would be normal in their place of origin.
We went for Chinese last night. We got a huge 14-inch oval platter full of the Szechuan beef/chicken/shrimp combo, and a tiny little bowl -- barely bigger than the teacup -- of rice. I actually like rice. I'd like to have a bit more of it. And that platter was a single serving. The two of us shared it, and had enough left over for both of us to have lunch today.