Place 1 cup of flour into a shallow bowl and set aside. Do the same with the beaten eggs and the breadcrumbs in separate bowls and set aside.
Combine the cooked rice with spinach artichoke dip in a large bowl, mixing gently to combine well.
Spoon about 1 tablespoon of the rice mixture in the palm of your hand. Then, place 1 piece of the mozzarella stick in the center of the rice. Cover the mozzarella entirely using additional rice mixture, about an extra 1-2 tablespoons, and roll into a ball. If having trouble rolling the mixture, it may help to flour your hands to prevent sticking.
Next, roll the rice ball in the flour to coat. Then, dip into the beaten eggs followed by the breadcrumbs. Set onto a large baking sheet and repeat until you have finished all the rice mixture.
Heat up the canola oil in a deep pot or skillet over medium-high heat.
Gently place the arancini into the hot oil, being careful not to overcrowd the pot, cooking for about 4 minutes or until golden brown on all sides. Remove and place onto a paper towel to absorb excess oil. Continue until you have fried all of the arancini.
Serve with grated parmesan cheese on top and a side of warm marinara sauce for dipping.
