Cook the basmati rice according to the package instructions and leave to one side.
In a non-stick pan set over a medium–high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2–3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2–3 minutes, mixing it well into the rice. Season with sea salt, to taste.
