In a large bowl, combine the cooked rice, Parmesan cheese, parsley, one egg, and a pinch of salt and pepper. Mix until everything is well combined.
Take a small handful of the rice mixture, about the size of a golf ball, and form it into a ball. Press a small cube of mozzarella into the center of the ball and reshape to make sure it’s fully enclosed.
Set up a breading station with three shallow bowls. Place flour in one, the second lightly beaten egg in another, and breadcrumbs in the last.
Roll each rice ball in flour, dip into the egg, and coat with breadcrumbs. Make sure they’re fully covered.
Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium heat. The oil is ready when a breadcrumb dropped in sizzles and rises to the top.
Fry the rice balls in batches, making sure not to overcrowd the pot. Cook until golden brown and crispy, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Serve warm.
