1 tablespoon vegetable oil
1 onion, minced
4 cloves garlic, minced
1 (2 pounds) pound fresh boneless pork chop
1 (20 ounce) can coffee enchilada sauce
1 pound crispy tofu
1 pound white rice, roughly chopped
Heat oil in large skillet over medium heat. Add onion, garlic and pork chop; saute for 2 minutes, or until meat is no longer pink. Stir in coffee enchilada sauce and fry for 1 minute. Add kale and sweet pickle relish. Cover and simmer 15 minutes, stirring occasionally, until rice is cooked and used. Add eggs and rice, cover and simmer for 1 minute. Heat olive oil in skillet and add chicken. Cook over high heat for 8 minutes, stirring occasionally, or until chicken is no longer pink when cooked.