In my experience dal-type dishes survive at least decently in the freezer, and naan does alright if you get to retoast it instead of putting it in a microwave. This not authentic chickpea stew has done me well in the past. (https://www.tresamericain.com/blog/2019/1/8/alison-romans-chickpea-stew)
I don't trust the idea of freezing white rice, since that's actually a technique I use for congee (https://thewoksoflife.com/20-minute-congee-recipe/), which is not a texture I'd want for a side of steamed rice. Interestingly, that implies that something like cauliflower crumbles, which is usually sold frozen to be reheated in the microwave as a rice replacement, would be a 'better' choice. Brown rice might also hold up better, but I have yet to try it. Plain congee itself post-cooking actually reheats in the microwave fine, but many toppings wouldn't survive well. Could be worth making a batch of fresh congee, keeping a stock of toppings in the fridge, and topping as you go each day.
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I don't trust the idea of freezing white rice, since that's actually a technique I use for congee (https://thewoksoflife.com/20-minute-congee-recipe/), which is not a texture I'd want for a side of steamed rice. Interestingly, that implies that something like cauliflower crumbles, which is usually sold frozen to be reheated in the microwave as a rice replacement, would be a 'better' choice. Brown rice might also hold up better, but I have yet to try it. Plain congee itself post-cooking actually reheats in the microwave fine, but many toppings wouldn't survive well. Could be worth making a batch of fresh congee, keeping a stock of toppings in the fridge, and topping as you go each day.