Heat wok (or large sauté pan) to high heat and add olive oil. When hot, add shrimp and cook until pink (2-3 minutes). Remove from pan and set aside. Add garlic and carrots to the wok and sauté for about a minute. Stir in peas, green beans, and scallions and cook for 3-4 minutes, stirring constantly. Stir in rice, pineapple, ginger powder, and soy sauce.