Spicy Mango Fried Rice

Spicy Mango Fried Rice

What’s your favorite thing about Sunday? For me, it’s meal prepping for the work-week. Although most of us are working from home, it’s still nice to not have to cook each night. I find that large pasta dishes and rice dishes come in handy on those lazy weekday nights. That’s why my Spicy Mango Rice is so popular. It’s quick, simple, and delicious. The addition of spicy mango pico de gallo takes this recipe to a whole nother level!

As a Houston blogger, I am uber fortunate to have an HEB in my neighborhood. For those of you not in Texas, HEB is literally the most amazing grocery store on the planet. What makes this grocery store unique is their house brand spices, beverages, and fresh-made guacamole and pico de Gallo. They rival any big name brands and are must-have staples in my pantry.

For this recipe, I’ve included a smash-up of thinly sliced serrano peppers and spicy mango pico de gallo. These two ingredients add a little spice and flair to any standard fried rice dish. Feel free to add your favorite protein, like chicken or shrimp to this dish!

– Read on for the full recipe and drop me a comment below. 

Pico Fried Rice Ingredients

  • ¼ cup  oil (grapeseed)
  • 1/2 cup of Mango Pico (Spicy preferably)
  • ½ cup chopped green onion
  • 2 tablespoons chopped garlic
  • 2 cups COLD  cooked white rice
  • 3 tablespoons soy sauce
  • 1 thinly sliced Serrano pepper


  1. Heat a wok or non-stick skillet over medium-high heat; add oil. Cook and stir pico and garlic in the hot oil until soft.
  2. Add cold rice, green onion and sliced Serrano
  3. Sautée for 2-3 minutes.
  4. Add soy sauce and stir through the dish.
Serve immediately


3-N-Ate: Salute to Spring with my Top 3 Spring Roll Recipes

3-N-Ate: Salute to Spring with my Top 3 Spring Roll Recipes

Happy first day of Spring my YumCrumbs. This 3-n-ate recipe was created to pay homage to the season and the Spring Roll. Spring Rolls are definitely one of my favorite things to make and enjoy, and what perfect time to share my 3 recipes than Spring time.  My spring roll 3-n-ate will put a spring on your buds and a pep in your roll… or whatever. I hope you enjoy and cheers to a new season!


The Main ingredient these 3-n-ate recipes are spring roll wrappers! Before we begin.. let’s educate ourselves on the differences between spring rolls and egg rolls.




  • Raw chopped green cabbage
  • Sliced corn beef
  • Sliced Swiss cheese
  • Spring roll wrappers
  • Grapeseed or frying oil of your choice

The first thing you want to do is prep your spring roll wrapper. It helps to lay them nice and flat, then fold them into the shape of a diamond vs. a square when facing you. Take the point closest to you and layer ingredients out , one on top of the other. You’ll see exactly what I’m referring to in my video down below. I started with the Swiss cheese, followed by corned beef, and then put then cabbage in the middle. In hindsight I think that the corn beef should go first, followed by the cheese and cabbage.  This will ensure the cheese reaches optimal gooeyness.


Folding the spring roll tightly is very important and can be a bit tricky. As always though, rely on the guidance of your ancestors and you will be fine!

Fold the tip of the paper that’s closest to you over all of the ingredients first.

Then you’re going to take each side separately and fold it inward. Tuck any excess paper and roll towards the last tip.

After the first swirl dip your finger in water and smooth your damp finger tips across the paper as you roll. This creates a better seal.

Continue to roll, damping the wrapper with water. Do this all the way to the end of the roll.

*If you’re making multiple spring rolls make sure to keep a moist towel over the ones that you’ve already completed.  This will keep your finished rolls from drying out.

Last step is the frying. Pour about ¼ cup of frying oil in your cast iron skillet and fry until roll is golden brown on all sides.

Yum Nugget: My favorite way to serve the Swiss and corn beef spring roll is with Russian or Thousand Island dressing!


3-n-ate spring rolls



  • 1 bunch of fresh asparagus
  • 1 block Cream cheese
  • 1 1/2 tsp Garlic salt
  • 1 tsp Old bay
  • Black pepper to taste
  • 1 tbs of Chopped spring onion
  • Spring roll wrappers
  • Grapeseed or frying oil of your choice



First step is to prep your vegetable. Wash your asparagus and cut them into 2 inch segments making sure to remove the tough ends. You only want the tender tips of the asparagus in your dish. Blanch the asparagus for about 30 seconds in boiling water, quickly taking them out to drain and cool.

Next, take softened cream cheese and mix in all seasonings and chopped spring onions.

When you are ready to fill the roll take about a tablespoon of cream cheese and create a small pit in the center of the cheese. Drop the veggies (about two pieces) into that little space and roll.

Last step is the frying. Pour about ¼ cup of frying oil in your cast iron skillet and fry until roll is golden brown on all sides.

Yum Nugget: For the dipping I like the sweet, spiciness of a sweet chili sauce. It pairs perfectly with the savory and silky cream cheese.


3-n-ate Spring Rolls


This is by far my favorite 3-n-ate spring roll recipe. Not only is it super simple, but it’s totally delicious.


  • Peanut butter chips I used recesses
  • Sliced banana
  • Spring roll wrappers
  • Grapeseed or frying oil of your choice



Peel a ripe banana (this may be obvious, but you never know). Cut banana into 2 inch sections. Slice those sections down the middle to make them small enough for your wrapper. Place the sliced banana onto your spring roll wrapper and add about a tablespoon of peanut butter chips. Roll and fry.

Yum Nugget: Of course the obvious choice for dipping sauce here will be a beautiful chocolate sauce!!

Serve all these rolls hot! But please be careful and don’t burn yourself please!!


Hope you enjoyed my 3-n-ate. Make sure you subscribe to my blog and follow me on Instagram for more!

3 Simple Stir Fry & Fried Rice Recipes using Grilled Chicken | 3 in Ate | Migos Tribute

3 Simple Stir Fry & Fried Rice Recipes using Grilled Chicken | 3 in Ate | Migos Tribute

Hey #yumcrumbs! This post is dedicated to three of my top stir fry & fried rice dishes! These recipes are a tribute to one of my favorite groups the Migos! Their banger “stir fry” was just what I needed to truly set off the inspiration for these ultra delicious, hella easy dishes! I put together a little video (see below) that highlights exactly how I “whip it up” in the kitchen, and how you can too! Though I do not own the rights to this song, I do own the right to jam in the kitchen. Don’t judge me, just love me!


The main ingredient in all three different recipes is grilled chicken. So let’s prep that first and then move on to the recipes. Having a supply of grilled chicken on deck makes these three dishes even easier. Not to mention, grilling the chicken takes no time at all. You can even prep the chicken the night before and store it in the fridge. That’s how we live over or here in Chef Vicky V’s world.



  • (2) Chicken breast
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • Minced Garlic
  • Grapeseed Oil (or whatever high temp oil you like)

Take your chicken breasts and split them lengthwise down the middle. If you prefer to keep them whole you can do that too. This is about you boo! In a large bowl season your chicken with salt, pepper and garlic to your taste. I didn’t measure this part out. Use your “inner ancestor” as guide here, and you will be just fine. Add 2 tablespoons of Grapeseed oil and massage the seasoning into your chicken. Set aside! Note: I find that room temp or thoroughly thawed chicken absorbs seasoning better than cold, straight out the fridge chicken. Just saying.

Now that your chicken is chillin’ in the cut, let’s move on to our 3 n’ Ate stir fry dishes. We will be using the chicken in my Top 3 favorite stir fry & fried rice dishes: the Deconstructed Egg roll Stir Fry, Caprese Fried Rice and my bomb ass Fajita Stir Fry!




This is one of my favorite stir fry recipes because it’s basically an egg roll without the wrapper. A soggy egg roll wrapper totally grinds my gears. It’s like, no matter how hard I try, they’re never as crispy the next day. This recipe eliminates all that madness.

Shot by ISHOOTTOLIVE Photography



  • 2 cups shredded green cabbage or pre-made slaw mix
  • 1 tbs Sesame oil
  • 1 tsp Thinly sliced ginger
  • ¼ cup Chopped Scallions (a.k.a green onion)
  • 3 cups Cooked White rice
  • 1 cup Shredded purple cabbage
  • 1 cup Shredded Carrots
  • ½ cup Sliced Green onion
  • ¾ cup Hoisin sauce
  • 1 1/2 cup Sliced Grilled Chicken
  • 1 tbs Stir fry season mix
  • ¼ cup Grape seed (or other high temp oil)

Wonton strips-garnish


Start by adding your oil to heated wok or skillet on medium heat. Let the oil get hot, but do not let it burn. Should the oil get too hot lower the heat and wait a few minutes for your wok to cool.

Add your sliced ginger to the pan and stir. Don’t let it burn or stick to the pan.

Add your scallions and stir for 10-15 sec

Add in green cabbage (or slaw mix). Sauté for about 20-30 seconds.

Once the above ingredients have softened add in your grilled chicken, Hoisin sauce and about a tablespoon of additional sesame oil and your stir fry seasoning.

Turn down heat and gently fry until chicken is no longer pink and juices run clear. About 3-4 minutes.

Remove stir fry from heat and top with your purple cabbage, shredded carrots and scallions. You want these to remain bright, crispy, and flavorful. Don’t let these cook down.

Serve over hot cooked rice

Garnish with wonton strips & cilantro just before serving




This recipe is so quick and simple. Perfect for your week night meal. It will have you in and out of the kitchen in less than 10 minutes. It’s what I like to call “Italian Asian Fusion.” Don’t ask me how I did it, just know that I DO IT, okay!

The nuggets of Yum in the caprese fried rice are the incorporations of fresh basil and cold (pre-cooked) rice. You should always start a stir fry with cold rice. This method ensures that the rice won’t over cook, causing it to be gummy. Ain’t nobody got time for gummy, mealy rice!

Shot by ISHOOTTOLIVE Photography



  • 1 cup                     Baby Tomatoes (halved)
  • ¾  cup                   Mozzarella pearls (halved)
  • ¼  cup                   Prepared Pesto
  • ½ cup                    Shallots (thinly sliced)
  • 4 cups                   Pre-cooked, cold Rice
  • 1 ¼  cups              Sliced grilled chicken
  • ½  cup                   Grape seed or high temp oil

10 leaves of Fresh
Basil Balsamic glaze to drizzle


Add 2 tbsp. of oil to your pan over medium heat. Remember to not let it burn.

Add in sliced shallots and sauté until their edges become golden brown.

Add in the other half of oil and let it get hot, about 30 seconds

Add in COLD RICE and sauté for about 1 minute. The goal here is to ensure that your rice doesn’t stick to the pan by allowing it to soak up some of the oil.

Stir in pesto to coat the rice.

Add in cooked, sliced grilled chicken and baby tomatoes. Sauté for another min until sauce has covered all contents in the skillet.

Turn your heat down to low and two pinches of salt and pepper to taste, your fresh basil lives and whip it up real quick. Make sure the heat is low. You don’t want to cook the basil just get a little of its flavor out and into the dish.

Drop this Caprese Fried Rice on your plate and top with halved Mitzi balls and a drizzle of balsamic glaze!





The Thin noodles used in this dish are my Nuggets of Yum. This Fajita Stir Fry is another one of my recipe bangers. It’s quick, easy and super delicious!



  • ¼ cup Sliced red peppers
  • ¼ cup Sliced green peppers
  • ¼ cup Sliced yellow Onion
  • 1 ½ tbs Fajita seasoning-
  • ½ Sliced Avocado
  • 1 ½ cups Hoisin sauce
  • 4 cups Cooked Asian noodles
  • 2 cups Sliced or diced grilled chicken
  • ¼ cup Grapeseed or high temp oil

Fresh Cilantro for garnish
Lime wedges for garnish


Add 2 tbsp. of oil to your pan over medium heat. I’ve told you twice already to not let the oil burn. So please… don’t let the oil burn.

Drop in and sauté your peppers and sliced onions for about 6 min, or until tender and browned.

Add chicken, hoisin sauce and fajita seasoning. Reduce heat to medium – low and allow to simmer for 2 min stirring frequently.

Turn heat back up and add cooked pasta.

For this recipe I chose a thin Asian noodle but you can use whatever thin long pasta (chow menu, spaghetti, angel hair etc.) you prefer. Especially if you already have it on hand. Once evenly mixed, remove from heat. Garnish with your favorite fajita themed toppings. I chose cilantro, shredded cheese, Pico, sliced Avocado, and lime wedge. But please DO YOU BOO!


FIRE & DESIRE: The Sensual Smooch

FIRE & DESIRE: The Sensual Smooch

Sugar, Sugar, Sugar

Hey Yum Crumbs, today’s post is all pleasure, no pain-I promise! We’re exploring the depths of fire and desire as it relates to a sweet, sensual dessert I created, especially for the lovers.  The Sensual Smooch is a rich, decadent dessert, perfect for sharing with bae on Valentine’s Day. The ingredients represent fire and desire (cue the music, bae); strawberries, marshmallows and white chocolate. Chocolate, a known aphrodisiac contains serotonin and phenylethylamine; two chemicals related to sexual arousal and love. I dedicate, dedicate, dedicate…

We’re Turning on the Fire

What You’ll Need:


Let’s Do This

  1. To begin, spread it all out and ignite the flame! No really, spread out all of the ingredients and light the candle or fireplace. 🔥
  2. Prepare strawberries by washing and slicing into slivers.
  3. Next, roast the marshmallows over the open flame. Take it easy, don’t burn them. You want the marshmallows to be soft and melty. Soft & melty=sweet & sticky fun.
  4. Stack the strawberries, white chocolate bars and marshmallows between 2  Pizelle Cookie Wafers.
  5. Now, smooch!

The Perfect Match

You can’t have a sweet, seductive dessert without a wine pairing. The perfect pairing for this titillating dessert is the Gilli Sweet Red Wine, from Branwar Wine Distributing Co. Enjoy your Valentine’s Day and your Sensual Smooch! Love, Chef V