What to do with left-over rices from Chinese takeouts?

Rice pudding. Some of the quickest and easiest recipes for rice pudding start with leftover rice. Essentially just mix the rice with some milk (soya milk or coconut milk work nicely) and a bit of sugar. Then cook for 15 minutes or so until most of the liquid is absorbed. You can also add spices (nutmeg, ginger or cinnamon), and a bit of fruit (eg raisins) if you want.

Apart from the Fried Rice mentioned.

• Rice Cakes - not the polystyrene looking discs.
  

Wor Bar/Puffed rice cake (Shape is strictly personal preference) drying/dried wor bar
fried wor bar
fried wor bar

Pressed/shaped rice cakes are dried, before frying into a puffy rice cake, to be eaten on it's own or with some dip/seasoning, or as a crispy sizzling base for a saucy dish).

The rice needs to be wet/sticky enough to squish together form a cake (alternatively add some flour, try 1 tablespoon per cup of rice), before leaving to dry on a rack, low oven, or a dehydrator.
Once dry, deep fry in hot oil until all the rice puffs up (ideally the rice stays white, but fry as long as you prefer)

Mi Xiang - Puffed rice cake
mi xiang being pressed/rolled

mi xiang bars

Puffed rice with a binding agent (honey, syrup, or caramel), typically mixed with roasted peanuts, sesame and/or coconut (however, any fruits, nuts, or grains can be added), before being compressed, then cut into bars (similar to a flapjack/granola bar)

• Puffed rice - Cooked Rice can be dried, then placed into hot oil, which will puff up similar to 'rice krispies'

• Jhaal muri
  Puffed rice mixed with a selection of spices, and optionally other fruit, vegetables, nuts or sauces.

• Deep fried rice balls/Arrancini - A deep fried rice ball, which can be stuffed with filling and/or coated (breadcrumbs, flour, nuts, etc)
• Rice Tamales A rice parcel with sweet or savory fillings, that is wrapped (bamboo leaf, banana leaf, corn husk, etc) before being boiled or steamed.
• Onigri - A compressed oval/triangular shaped rice, can be plain or filled, and/or wrapped with a sheet of roasted seaweed 'nori'.
  The completed Onigri can be grilled, broiled, or pan fried into 'Yaki Onigri'
• Thickening agent - Soups and stews can be thicken as the rice absorbs liquid and breaks down.
• Sushi - gunkan, nigri, maki, temaki, oshi sushi, inari sushi, etc.
• Chirashi sushi - A bed of rice (seasoned with vinegar), with toppings covering the rice.
• (Cheat's) Hainanese Chicken Rice - A Boiled chicken and rice dish, originally from Hainan, China.
• (Cheat's) Congee - A rice soup/gruel/stew , which can be flavoured with stock, meat or vegetables.
• If you steam or broil a dish, try using rice as a bed, it will heat up and absorb any sauces or juices.

There seems to be a number of leftover rice recipes on the internet.