Put rice in a small pot in 2 cups cold water. Bring to a boil, reduce to low, cover and simmer 12 minutes. Remove from heat and let stand 5 minutes. Transfer to a shallow pan and stir to cool. Season with cracked black pepper. Add the finely diced pepper. Set aside until completely cool.
Rub your hands with a little oil to prevent rice from sticking to them. Find a lid from a jar approximately 3 to 4 inches in diameter. Line the lid with a piece of plastic wrap. Press a scoop of rice into the lid to form a patty. Repeat with all the rice mixture. Combine the chopped coriander, grated ginger and sesame seeds. Place the rice cakes in this mixture and coat liberally. Heat oil on high and fry cakes for about 2 minutes per side or until just golden.
Serve with pork and vegetable stir-fry.