Boil the rice for 15 minutes on a low simmer and set aside.
Place a dry skillet or pot over low heat.
Add the sesame seeds and toast until golden stirring occasionally. Set aside.
Next, saute the onion, pimento and ginger.
Remove the skillet from the heat and add the rice and sesame seeds. Lightly toss.
Finally add the chadon beni, parsley, black pepper, salt, and sesame oil. Lightly toss again. Serve hot.