Garlic butter rice croquettes

1 cup crushed chicken stove top stuffing
3 eggs beaten ( I use 3/4 cups of egg beaters)
1 package of knorrs butter and garlic rice ( you can make your own. Just use white rice boiled in chicken stock and mix with a quick sauce of 1/2 stick of butter, squeeze of lemon, and 2 tablespoons minced garlic sauted together over medium high heat for 2 minutes then mixed with the cooked white rice)
1 cup shaved Parmesan
2 cups of light vegetable oil


Once rice is cooked, mix in Parmesan. Allow cheese and rice mixture to cool for about 15 minutes. After cooling the rice mixture should be thick. In a shallow dish pour in the stuffing mix ( you can always add more later if you need). In another shallow dish pour in the egg ( again, you can add more). Heat the oil in a large skillet over medium-heat until hot (about 5 minutes). Take a heaping tablespoon of the rice mixture and roll into a ball. Roll the ball lightly into e egg and then roll again into the crumbs making sure it is evenly coated. Lightly shake off any excess crumbs. Repeat until you've used all the rice and place them in the heated oil. The oil should only cover half of the rice ball. Flip them after about a minute. Once golden brown, transfer the balls to a plate lined with paper towel. Serve with marinara sauce and enjoy!