Start by ensuring that your cooked rice is chilled and clumpy; this is key for forming your patties.

In a separate bowl, beat the large eggs until lightly frothy. Add the eggs to the bowl of chilled rice along with the grated Parmesan cheese and shredded cheese. Mix these ingredients thoroughly.

Gently fold in the all-purpose flour, salt, garlic powder, and black pepper into the egg-rice mixture without mashing the rice too much.

Lightly wet your hands, scoop a portion of the mixture, and shape it into a patty about ½ inch thick and 3 inches wide.

In a large skillet, heat 3-4 tablespoons of oil over medium-high heat until shimmering. Drop a small piece of the mixture into the oil; it should sizzle immediately.

Carefully place the patties into the hot oil, frying each for about 3-4 minutes on one side until golden brown and crispy, then flip and repeat.

Transfer the crispy patties to a plate lined with paper towels to absorb excess oil, then serve warm with your choice of dipping sauce or enjoy on their own.