As someone who has worked in catering for years, running my own restaurant, and having to complete hygiene certificates galore, all these foods can be re-heated, but the main thing, particularly with the rice, is to make sure it is thoroughly reheated, not just warmed.
Cooked food should never be left at room temperature, so either eat it, or get it into the fridge as soon as you can. Hot dishes should only be held on a buffet for a maximum of 2 hours.
Be aware that a "best before" label is just a manufacturer way of getting you to throw out food which is safe, but a "use by" should be paid more attention to.