Add a few inches of vegetable oil to a cast iron pot {or other heavy saucepan} and heat over medium. Heat the oil to 375 degrees.

In a medium bowl, mix together cooked rice, 1/2 cup Parmesan cheese, one beaten egg, 2 tbsp parsley, and salt and pepper.

To make the arancini, wet your hands then place a large spoonful of the mix in your hand and press a mozzarella cube on top. Then add another spoonful of rice on top and form and press into a ball.

Repeat and make all 8 arancini.

To make a breading station, add the remaining three beaten eggs to a bowl and add the breadcrumbs to another bowl.

Dip each arancini first in the egg then in the breadcrumbs, shaking off any excess.

Once the oil reaches is at temp, add a couple arancini to the oil and fry until golden brown and cooked throughout {30 seconds -1 minute}.

Remove to a paper towel lined plate to drain and fry the remaining arancini.

Serve the arancini with a side of warm marinara sauce, garnished with remaining Parmesan cheese and chopped parsley.