From refrigerated:
Microwave (750W): Transfer to a microwave-safe bowl, cover loosely, heat for 1½–2 minutes, stirring halfway.
Stovetop: Heat a nonstick pan over medium heat with 1 tsp oil or a splash of water. Add rice, stir-fry for 2–3 minutes until hot.
From frozen (thaw overnight first recommended):
Microwave: Heat 2–3 minutes, stirring halfway.
Stovetop: Add 1 tbsp water, cover and heat on medium-low for 4–5 minutes, then stir-fry uncovered for 1 minute.
Note: Fresh Thai basil does not freeze well; if frozen, basil will darken but flavor remains.