Saute the onion in olive oil for about 5 minutes to soften. Add the rice and cook for 3 more minute while stirring. Add the garlic and cook 2 minutes.

Add the can of tomato along with the oregano and cook about 5 minutes stirring until most of the excess liquid has evaporated. Fill the can with water and add to the pan. Repeat, adding more water everytime the mixture looks dry and tight, until the rice is tender and fully cooked.

Refrigerate the rice overnight or at least for a few hours till chilled and firmed up.

Cut each mozzarella stick into thirds.

Heat up about an inch of olive oil to 375 in a deep frying pan.

Wrap rice mixture around each stick of cheese, and coat it in breadcrumbs. Press the breadcrumbs onto the rice. Keep the rice layer fairly thin around the cheese to form the cylinder shape.

Fry in the oil to brown on all sides, flipping to brown evenly.

Remove from oil, to a drying rack and salt. Allow to cool before serving.