Arancini (rice balls)

Cook the rice until done, season with salt and add egg yolks, melted butter, parsley, onion powder, granulated garlic, oregano, and some bread crumbs. Mix together.

Spread the rice mixture our on wax paper to 3/4 inch thick and let cool enough to handle, cover with wax paper to prevent drying.

Meanwhile, combine the peas and mozzarella cheese. In a separate bowl, combine the bread crumbs and the Parmesan cheese.

Wet your hands with water; this will prevent the rice from sticking to your hands. Take a spoon of the cooled rice in your hand (about a 1/4 c) and place a small amount of the cheese and pea mixture (1 Tbs) in the middle of the rice. Fold the rice around the mixture making sure the mixture in the middle is covered with the rice.

Dip the rice ball in the egg whites and roll in the bread crumbs mixed with grated cheese.

Heat the oil in a large deep saucepan to 350°. Fry the balls in small batches until evenly golden, turning as needed. Do not drop the rice balls in the oil but place them using a spoon. Drain on paper towels. Keep warm in a low oven while the rest are frying.

Serve on a pool of tomato sauce and top with grated Parmesan cheese.