Creating these cheesy rice balls is a simple process if you follow these steps closely. Here’s how to make them:

1. Prepare the Rice Mixture:
   • In a large bowl, combine the cooked rice, shredded mozzarella or cheddar, grated Parmesan, mixed vegetables, chopped onion, minced garlic, one egg, breadcrumbs, salt, black pepper, and chopped parsley.
   • Mix everything thoroughly until all the ingredients are well incorporated. The mixture should be sticky enough to form balls. If it’s too dry, add a bit more cheese or a splash of milk.
2. Form the Rice Balls:
   • Using your hands, take a small amount of the rice mixture and shape it into a ball, about the size of a golf ball.
   • Repeat the process until all the mixture is used. You should end up with approximately 12-15 rice balls.
3. Chill the Rice Balls:
   • Place the rice balls on a tray lined with parchment paper and refrigerate them for at least 30 minutes. This helps them hold their shape during frying.
4. Prepare the Coating:
   • Set up a breading station with three shallow bowls: one with flour, one with the remaining beaten egg, and one with extra breadcrumbs.
5. Coat the Rice Balls:
   • Remove the rice balls from the refrigerator.
   • Roll each ball first in the flour, then dip it into the beaten egg, and finally coat it with breadcrumbs. Ensure each ball is fully covered for a crispy exterior.
6. Fry the Rice Balls:
   • In a deep pan, heat vegetable oil to 350°F (175°C). You’ll need enough oil to submerge the rice balls.
   • Fry the rice balls in batches to avoid overcrowding the pan. Cook each batch for about 3-4 minutes or until they turn golden brown and crispy.
   • Use a slotted spoon to remove the fried rice balls and place them on paper towels to drain excess oil.