In a bowl, combine the chilled rice, beaten eggs, Parmesan cheese, chopped basil, and garlic powder. Stir until everything is nicely mixed. The eggs help bind the ingredients together and create the right texture.

With wet hands (this helps prevent sticking), take a small amount of the rice mixture. Flatten it in your palm and place a cube of mozzarella in the center. Gently fold the rice over the cheese, then roll it into a smooth ball. Repeat until all the mixture is used.

In a shallow dish, spread out the Italian seasoned breadcrumbs. Gently roll each rice ball in the breadcrumbs until fully coated. The breadcrumbs ensure that perfect crunch we all crave.

In a large, deep skillet, pour vegetable oil to a depth of about 2 inches. Heat over medium-high heat. To test if the oil is ready, drop a small piece of bread in. If it bubbles up and browns quickly, you’re good to go!

Carefully place a few balls into the hot oil. Don’t overcrowd the pan; fry in batches if necessary. Cook for about 4-5 minutes or until they turn a lovely golden brown. Remember to turn them occasionally for even cooking.

Once they are golden, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your marinara sauce.