Combine the rice, cheese, onion, garlic, and spices including salt and pepper in a mixing bowl. Add one egg and mix until well combined.
Grab two small bowls. Add the remaining egg to one and the breadcrumbs to another.
Beat the egg and add a pinch of salt and pepper to the breadcrumbs. Stir.
Using a cookie scoop (or just your hands) divide the rice mixture into 8 equal sized balls.
Roll each in the egg, followed by the breadcrumbs. Place the balls on a sheetpan.
Freeze for 20 minutes until firm.
When ready to cook, add about 2 inches of oil to a deep skillet and heat until it reaches about 350 degrees.
Add the rice balls to the oil and cook, turning to cook all sides. Continue cooking until they are all golden brown. Drain on paper towels.
Serve immediately with your desired accompaniments.
Notes
Storing leftovers: Leftovers can be stored in the fridge, but will likely not be as crispy.Variations: Any type of cheese can be subbed for cheddar, and you can alternate the spices as well. Chopped veggies, such as mushrooms, zucchini, or bell peppers can also be added.Pairs well with:Smoked Almond Cashew Queso, Pan-Fried Feta Cheese, Lemon Herb Marinated Mozzarella Toast