1) Chill the rice (if needed)
If your rice is not already cold, spread it on a sheet pan and refrigerate for 20 minutes. Cold rice sticks together better and makes shaping way easier.
2) Mix the base
In a large bowl, combine the cold rice, 2 beaten eggs, Parmesan, parsley, garlic powder, salt, pepper, and olive oil. Mix until it looks evenly seasoned and slightly sticky.
If it will not clump: Some leftover rice is extra thirsty. Add 1 tablespoon water at a time (up to 2 tablespoons) and mix again.
3) Set up a breading station
Set out three shallow bowls: one with flour, one with the 2 beaten eggs (egg wash), and one with breadcrumbs.
Quick cheese tip: If you want the most dramatic melty center, slide the mozzarella cubes into the freezer now while you shape the balls (about 10 minutes is plenty).
4) Shape and stuff
Scoop about 1/4 cup of rice mixture into your hand. Flatten it slightly, place a mozzarella cube in the center, then wrap the rice around it and roll into a tight ball.
You are aiming for golf-ball size and packed firmly, not loosely rounded.
Tip: If the mixture sticks to your hands, lightly dampen your palms with water.
5) Bread the rice balls
Roll each ball in flour, then dip in egg wash, then coat in breadcrumbs. Press the crumbs on gently so the coating actually sticks.
Place breaded balls on a sheet pan and chill for 10 minutes while you heat the oil. This helps them hold together when cooking.
6) Pan-fry until golden
In a large skillet or Dutch oven, heat 1/2-inch of oil over medium to medium-high heat until shimmering. Aim for 325 to 350°F if you are using a thermometer.
Fry in batches, turning occasionally, until deeply golden all over, about 3 to 5 minutes per batch. Do not crowd the pan or the oil temp drops and things get greasy. Let the oil come back up to temp between batches.
Doneness cue: They should be a deep, even golden brown and feel hot and slightly “lively” when you lift one out. If you want to be extra sure, an internal temp around 165°F means everything inside is heated through.
7) Drain and serve
Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt while hot. Serve warm with marinara for dipping.
Optional cooking methods
Bake: Heat oven to 425°F. Place in a single layer on a greased sheet pan, spray the tops with oil, bake 18 to 22 minutes, flipping halfway. After flipping, spray again for better browning.
Air-fry: Air-fry at 400°F for 10 to 12 minutes, spraying with oil and shaking once. For the crispest finish, give them a quick spray after the shake.
