In a large bowl, lightly beat 2 eggs. Add cooked rice, melted butter, grated Parmesan, minced garlic, chopped parsley, seasoning salt, and black pepper. Mix until well combined. Cover and refrigerate for 30 minutes to firm up.

With damp hands, roll the chilled rice mixture into 1.5-inch balls. Press a cube of mozzarella into the center of each ball, then reshape to completely enclose the cheese.

Set up a coating station: a bowl of flour, a bowl of the remaining beaten egg, and a bowl of breadcrumbs. Dredge each ball first in flour, then dip in egg, and finally roll in breadcrumbs, ensuring an even coating at each step.

Heat oil in a deep fryer or heavy pot to 375°F. Carefully add coated rice balls in batches, frying for about 4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels. The exterior should be crackling when tapped.